Name: Instant Pot Calamari, Chorizo, and Chickpea Stew
Total time: 9 h
Ingredients: 1½ tablespoons table salt for brining; 8 ounces (1¼ cups) dried chickpeas, picked over and rinsed; 1 tablespoon extra-virgin olive oil, plus extra for drizzling; 2 red bell peppers, stemmed, seeded, and chopped; 1 onion, chopped; 6 ounces Spanish semicured chorizo sausage, sliced ¼ inch thick; 4 garlic cloves, minced; 2 teaspoons hot smoked paprika; ½ cup dry red wine; 1 (28-ounce) can diced tomatoes; 1 pound squid, bodies sliced crosswise into ¾-inch-thick rings, tentacles halved; 1 cup chicken broth; 5 ounces (5 cups) baby spinach; 1½ teaspoons red wine vinegar

Why This Recipe Works

According to a cooking school adage, squid should be cooked for 1 minute or 1 hour; anything in between results in tough squid. In other words, it is best medium-rare or truly braised. In just 20 minutes, the Instant Pot pressure-braised the squid, which was a wonderful addition to the Catalan combo of chickpeas and spinach. We started by softening red peppers and onions, adding chorizo to render flavorful fat. Stirring in some hot smoked paprika before deglazing with red wine and adding diced tomatoes produced a smoky, spicy broth.

Before You Begin

If hot smoked paprika is unavailable, substitute 1¾ teaspoons sweet smoked paprika and ¼ teaspoon cayenne pepper.

Instructions

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add bell peppers, onion, and chorizo and cook until vegetables are softened and lightly browned, and chorizo is lightly browned, 7 to 9 minutes. Add garlic and paprika and cook, stirring frequently, until fragrant, about 30 seconds.

Stir in wine, scraping up any browned bits, and cook until mostly evaporated, about 1 minute. Stir in chickpeas, tomatoes and their juice, squid, and broth. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 20 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir in spinach and let sit until wilted, about 1 minute. Stir in vinegar and season with salt and pepper to taste. Drizzle individual portions with extra oil before serving.