Chicken tinga tacos
Try a classic Mexican dish; a delicious shredded chicken stew with a touch of chipotle. It can be eaten on top of corn tostadas or in tacos
Baked squid rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 carrotfinely chopped
- half a small bunch of parsleystalks and leaves separated, both finely chopped
- 4 garlic clovescrushed or finely grated
- 300g paellaor short-grain rice
- 600ml fish stock
- 2 tsp or 2 x 4g sachets squid ink
- 250ml vermouth blancoor fino sherry
- 280g jar chargrilled artichokesin oil, drained, a few reserved whole and the rest roughly chopped
- 400g cleaned squid(ask your fishmonger to do this for you), chopped into rings
- lemon wedgesto serve
Nutrition: Per serving
- kcal514
- fat9g
- saturates2g
- carbs67g
- sugars8g
- fibre6ghigh
- protein24g
- salt1.9g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Heat the oil in an ovenproof frying pan over a low heat and fry the onion, carrot and parsley stalks for 12-15 mins until softened but not golden. Stir in the garlic and cook for 2 mins, then stir in the rice and fry for a few minutes until starting to turn translucent.
step 2
Combine the stock and squid ink in a jug and set aside. Pour the vermouth or sherry into the rice and cook for a few minutes until reduced a little, then pour in the inky stock, chopped artichokes and squid. Mix well, then put in the oven and cook for 35-40 mins until the rice is tender and the liquid has been absorbed. Scatter over the whole artichokes and parsley leaves. Serve with the lemon wedges for squeezing over.
