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Tuesday, March 19, 2013

Chargrilled squid with tomato, chorizo and cannellini beans recipe and ingredients

Chargrilled squid with tomato, chorizo and cannellini beans
Chargrilled squid with tomato, chorizo and cannellini beans

Serves 4

Chargrilled squid ingredients: 1kg small squid hood, cleaned, tentacles reserved. 2 long red chillies, seeds removed, finely chopped. Finely grated zest and juice of 1 lemon. 2 garlic cloves, crushed. 50ml olive oil. 2 tbs chopped flat-leaf parsley leaves

Tomato, chorizo and cannellini beans ingredients: 2 tsp olive oil. 1 small onion, finely chopped. 1 large chorizo, cut into 1cm pieces. 1 small red chilli, seeds removed, roughly chopped. 2 tsp sweet paprika. 2 x 400g cans chopped tomatoes. 2 x 400g cans cannellini beans, rinsed, drained

Methods of cooking

To make chargrilled squid Cut squid hoods open (quarter if large), then score the inside in a crosshatch pattern. Place in a bowl with tentacles, chilli, zest and juice, garlic, oil, parsley and a pinch of salt, then toss to combine. Marinate in the fridge for 30 minutes. For the beans, heat the oil in a saucepan over medium heat. Add the onion, chorizo and chilli, then cook, stirring, for 5 minutes or until the chorizo is golden. Add the paprika and cook for a further 1 minute or until fragrant. Add the tomatoes, beans and 1/2 cup (125ml) water. Bring to the boil, then reduce heat to medium-low and cook for 10 minutes or until slightly thickened. Season to taste. Heat a chargrill pan over medium-high heat. Cook squid, scored-side up, for 1 minutes or until it curls, then turn over and cook for a further 1 minute or until cooked through and charred. To serve, place the beans in a serving bowl and top with squid. By then, the chargrilled squid is ready
 
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