It's not a stew, it's not a soup, but it is a tasty, summer-y one-pot meal that uses some fantastic fresh, seasonal vegetables.
Squid Chorizo and Broad Beans
2 large squid hoods, cut into thin rings
200g cooking chorizo, cut into slices
a big handful of double podded broad beans (fava beans)
a tin of chickpeas, drained and rinsed
2 cloves of garlic, chopped
2 big handfuls of spinach, washed and torn a bit
5 baby courgettes, cut into slices
Juice of a lemon
Saute the chorizo in the oil until the red oil flows and the chorizo is crisp. Add the garlic and squid and turn in the oil for a minute. Add the broad beans, courgette and spinach, and as soon as the spinach wilts, add the lemon juice and serve in wide bowls with cheap red wine. Easy.