{"id":115850,"date":"2017-03-31T21:16:49","date_gmt":"2017-03-31T20:16:49","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=115850"},"modified":"2017-03-31T21:16:49","modified_gmt":"2017-03-31T20:16:49","slug":"raymond-blanc-slow-cooked-squid-and-chorizo-stew-recipe","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/115850\/raymond-blanc-slow-cooked-squid-and-chorizo-stew-recipe\/","title":{"rendered":"Raymond Blanc slow cooked squid and chorizo stew recipe"},"content":{"rendered":"<p>Raymond Blanc served up slow cooked squid and chorizo stew on Raymond Blanc: How to Cook Well.<\/p>\n<p>The ingredients are: 1 tablespoon olive oil, 2 onions, peeled and cut into 10 wedges, 2 garlic cloves, peeled and finely sliced, 1 sprig thyme (or 1\/4 teaspoon dried), 1 pinch cayenne pepper, 2 teaspoons smoked paprika, 45g tomato puree, 400g chopped tomatoes, 200ml white wine, 400g squid, skin and quill removed, scored and cut into 5cm pieces, 200g cooking chorizo, cut into 3cm pieces, 300g new potatoes, halved and handful parsley to serve.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/03\/squid.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/03\/squid.png\" alt=\"\" title=\"squid\" width=\"500\" height=\"284\" class=\"aligncenter size-full wp-image-115853\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/03\/squid.png 500w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/03\/squid-300x170.png 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p> <script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n<p><a rel=\"nofollow\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/1849904359\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=1849904359&#038;linkCode=as2&#038;tag=thetalentzone-21\"><img decoding=\"async\" border=\"0\" src=\"http:\/\/ws-eu.amazon-adsystem.com\/widgets\/q?_encoding=UTF8&#038;ASIN=1849904359&#038;Format=_SL250_&#038;ID=AsinImage&#038;MarketPlace=GB&#038;ServiceVersion=20070822&#038;WS=1&#038;tag=thetalentzone-21\" ><\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=as2&#038;o=2&#038;a=1849904359\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/><br \/>\n<a rel=\"nofollow\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/1849904359\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=1849904359&#038;linkCode=as2&#038;tag=thetalentzone-21\">My Kitchen Table: 100 Recipes for Entertaining<\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=as2&#038;o=2&#038;a=1849904359\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"Raymond Blanc served up slow cooked squid and chorizo stew on Raymond Blanc: How to Cook Well. The ingredients are: 1 tablespoon olive \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/115850\/raymond-blanc-slow-cooked-squid-and-chorizo-stew-recipe\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":115853,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,113],"class_list":["post-115850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-raymond-blanc"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/03\/squid.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/115850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=115850"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/115850\/revisions"}],"predecessor-version":[{"id":115854,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/115850\/revisions\/115854"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/115853"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=115850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=115850"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=115850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}