Calamari, chorizo and butter-bean stew
How to make calamari, chorizo and butter-bean stew
Heat the oil in a large pan and fry the chorizo until crisp on both sides. Add the calamari and chilli and stir-fry for 1-2 minutes. Add the butter beans and heat through, stirring gently so as not to break the beans. Add the cream and season. Sprinkle over the parsley and squeeze over the lemon juice just before serving. Serves 2-4.
15ml (1 tbsp) olive oil + 1 chorizo sausage, thinly sliced + 350g baby calamari tubes + 1 red chilli, seeded and sliced + 1 x 400g can butter beans, drained and rinsed + 125ml ( cup) fresh cream + salt and black pepper + handful fresh parsley, chopped + juice of 1 lemon
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