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Liz's Sauteed Squid, Broad Bean and Chorizo

added by LizardM 27th November 2008
at 07:11

This dish is perfect for the two of you, eaten straight from the pan (great dish to save on the washing-up!)

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Prep time

15 mins

Cook Time

15 mins

Servings

Ingredients

Broad Beans (20 pods which have roughly 4 beans per pod)
Sprinkle of chilli flakes
2 glugs of olive oil enough to give the pan a good film of oil
2 big handfuls of squid
Chunks of chorizo
parsley
lemon
salt & pepper
Le creuset frying pan works best for this dish.

Broadbean, chorizo, Squid

Directions

Note on preparing the squid. Grab the head and tentacles and pull them from the outer casing. As you do this feel along the ridge of the squid to dislodge the backbone. Throw the backbone and gunk out and you are effectively left with the head, tentacles and sock. Rinse the squid under cold water and roughly chop up. In a heavy based frying pan add a few good glugs of olive oil. When the oil is hot, add a sliced clove of garlic and a sprinkle of chilli flakes (more if you want it quite spicy). When the garlic starts to brown and the flakes crisp up, add your newly podded broad beans. There is no need to steam the beans first as they become deliciously crispy. Add a few slices of chorizo. The paprika and spices in the chorizo creates a lovely golden colour. The squid will make the dish juicy and everything will stew for a few moments and then start to dry out and refry. Add a few pinches of parsley. A pinch of salt & pepper, squeeze of lemon and served with hunks of crusty white baguette. (day old baguette works really well to soak up the juices - in some ways the best part of the dish)

1 reply

yarnsbab...

Replied on 19th July 2009 10.26

Hi Liz. I used this recipe as a starter for a dinner party & it wowed everyone! The instructions for preparing the squid were great (never prepared it myself before). The only changes I made were I served it on homemade garlic baguette. Thanks for sharing this 5* recipe with us! Michelle

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