Squid with Chorizo
An unusual combination of flavours.
Serves 4
Ingredients
- 575g (1lb 4oz) large fresh squid, cleaned
- 2 x 15ml spoons (2 tablespoons) olive oil
- 1 red onion, sliced
- 1 clove garlic, crushed
- 115g (4oz) chorizo sausage, diced
- 1 x 15ml spoon (1 tablespoon) plain flour
- 425ml (3⁄4 pint) fish stock
- 410g (141⁄2 oz) can butter beans, drained
- juice of 1 small lemon
- salt and black pepper
Method
- Cut each squid tube in half down the length. Cut each half into 3 equal-sized pieces. Lay the squid pieces on a chopping board with the softer inside facing up. Using a sharp knife, score the squid in a criss-cross pattern, taking care not to cut all the way through.
- Heat the olive oil in a large frying pan over a high heat and quickly fry the squid for 1 minute, until it has curled up and is lightly golden. Remove with a slotted spoon and put to one side.
- Reduce the heat and add the onion and garlic and gently fry for 5 minutes until softened. Add the chorizo and cook for a further minute.
- Stir in the flour, cook for 1 minute, remove from the heat and gradually stir in the stock. Bring to the boil, stirring, until the sauce has thickened. Add the butter beans, lemon juice and squid, gently heat. Season to taste and serve.
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