 |
| 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
