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Member recipe

Calamari with chorizo sauce

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Serves 4

A light spanish tapas dish thats bursting with flavour

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  • For the Sauce
  • 1 tbsp of olive oil
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1/2 tsp of cumin seeds, lightly crushed (can use ground cumin)
  • pinch of crushed dried chillies
  • 1/2 tsp dried oregano
  • 100g chorizo, diced
  • 200g butter beans, drained
  • 2 tbsps fresh flat leaf parsley, chopped
  • sea salt and freshly ground black pepper
  • sugar, for seasoning (optional)
  • For the Squid
  • 250g small squid tubes
  • 2 tbsps plain flour
  • sea salt and freshly ground black pepper
  • 1 tbsp of olive oil


    1. Heat 1tbsp of the oil in a medium sauce pan then add the onion and cook for 4-5 mins, until tender but not coloured.
    2. Add the garlic, cumin, chillies and oregano then cook for another minute. Add the diced chorizo and cook until lightly browned and the onions have started to caramelize.
    3. Add the chopped tomatoes and drained butter beans then simmer for 20 mins or until it has thickened. Add the parsley and season with salt and pepper, and the sugar if it is needed.
    4. Cut the squid into 1cm thick rings. Pat the squid dry on kitchen paper/paper towels. add some salt and pepper to the flour then toss each piece of squid in the seasone flour until coated.
    5. Heat a tbsp of oil in a large frying pan and when it's smoking hot add the squid. Cook the squid for 2-3 mins until golden brown and cooked through. Continue this until all of the squid has been cooked.
    6. Serve the fried squid on top of the butter bean and chorizo sauce.

Comments, questions and tips

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12th May, 2013
I used less oil in a good non-stick pan and did 1/4 recipe for just me. It was lovely and satisfying with a tomato and spinach bake on the side.
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