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Chorizo, Squid and Beans with Paprika Mayonnaise
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Chorizo, Squid and Beans with Paprika Mayonnaise
- Preparation time: 20 minutes
- Cooking time: 15 minutes
-
Total time:
35 minutes
Serves: 4
Ingredients
- 300g chorizo sausage
- 3x410g cans cannellini beans
- 4 tbsp olive oil
- 100ml chicken stock or water
- 2 tsp smoked paprika (picante pimenton)
- 500g fresh squid (calamari), cleaned
- 150g plain flour
- 1 tsp salt
- ½ tsp freshly ground pepper
- 100g rocket
- lemon wedges, to serve Paprika mayonnaise
- Paprika mayonnaise
- 100ml mayonnaise
- ½ tsp smoked paprika
- a pinch of saffron, crushed sea salt and pepper
- 1 tbsp lemon juice
Method
- Slice the chorizo thickly on the diagonal. Drain the beans and rinse.
- Fry the chorizo in 1 tbsp olive oil until it crisps a little on the edges. Add the beans, stock or water and 1 tsp paprika. Simmer gently while you prepare the rest of the dish.
- Prepare the mayonnaise by beating in the paprika, saffron, salt and pepper. Add lemon juice to taste.
- Cut the squid tubes into 1cm rings, and the 'legs' into smaller sections.
- Mix the flour, salt, pepper and remaining paprika in a plastic bag. Toss the squid in the flour, shaking off any excess. Heat the remaining 3 tbsp oil in a pan until hot. Fry the squid in batches, turning once. Drain on kitchen paper and season.
- Divide the beans and sausage between four warmed plates, scatter with rocket and arrange the squid on top. Serve with lemon wedges and the paprika mayonnaise.
Comments
This recipe was first published in April 2002.
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