Velvety Squid, Chorizo and White Bean Stew

Ingredients

1 tablespoon olive oil (not extra virgin, its smoke point is too low)
250 inches g/4oz Spanish or portuguese style chorizo, casing removed, cut half then sliced
1 stalk celery, finely chopped.
12 ounces squid tubes and tentacles, (cleaned) cut into 1" rings, beak removed from tentacles
1 large yellow onion, sliced 1/4 thick
5 large cloves of garlic, sliced thinly
1 1/2 cups of dried cannelini beans (Soak over night, simmer in unsalted water for 2 hours)
1 1/2 cans of same, already soaked)
1 teaspoon chilli flakes
1 tablespoon tomato paste/puree
4 large, salted anchovy fillets, chopped*
1 1/2 teaspoons sea salt or to taste
grated zest of one lemon (keep the flesh for later)
small handful fresh flat leaf parsley, finely chopped

Preparation

1
In a med- high sautee pan, heat the olive oil
2
Add the onion slices and fry until golden/translucent.
3
Add the pieces of chorizo and stir in, cook 2 minutes Then add the celery, chilli, smoked paprika and squid.
4
Sautee for 4-5 mins until the celery softens.
5
Add the cooked or canned beans, stir.
6
Pour over the chicken stock, (and pulled chicken meat) Add the garlic, tomato paste, salt and lemon zest.
7
Bring to a bare simmer, lower the heat and cover. Cook 1 hour, checking once for moisture levels.
8
After an hour, uncover and turn the heat up slightly to reduce the liquid.
9
Allow to cook for about another half hour at a low simmer.
10
Best served in a bowl, scattered with the fresh parsley and a squeeze of lemon juice with very crusty bread.
11
Will warm your frostiest cockles.
.

Yield:

4

Added:

Sunday, March 14, 2010 - 9:46am

Creator:

Related Cooking Videos