My go-to recipe when I need a quick tapa for a light meal. Stretch it out with a bowl of tasty olives, a wedge of cheese and plenty of warm crusty bread.
Serves: 4-6
INGREDIENTS
3 tablespoons olive oil
500 grams medium squid tubes, sliced into 1/2cm-thick rings
200 grams chorizo, sliced 1/2cm thick
1 teaspoon smoked paprika
2 cloves garlic, crushed
2 tablespoons sherry vinegar
400-gram tin cannellini beans, drained and rinsed
sea salt and ground pepper
1 tablespoon finely chopped parsley
METHOD
Heat the oil in a large frying pan over medium-high heat. When hot, cook the squid in batches for 30 seconds each side. Immediately remove to a plate and repeat until all the squid is cooked.
Add the chorizo to the pan and cook for a couple of minutes, then add the paprika, garlic and sherry vinegar and let it bubble up. Stir in the beans and let warm through, then add the squid and any juices back to the pan and toss everything together. Season with salt and pepper and add the parsley.
DRINKS MATCH: This spice-fest sings with a sip or seven of the Big Drop Brew Co. Paradiso Ultra-Low Alcohol IPA >0.5%abv (375ml, $6.99). It may not be boozy, but it’s banging with bold citrus and great length of flavour. thebeerlibrary.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.