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- Chorizo, Squid and Beans with Paprika Mayonnaise
Chorizo, Squid and Beans with Paprika Mayonnaise
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Preparation time:
20 minutes
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Cooking time:
15 minutes
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Total time:
35 minutes
Ingredients
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300g chorizo sausage
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3x410g cans cannellini beans
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4 tbsp olive oil
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100ml chicken stock or water
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2 tsp smoked paprika (picante pimenton)
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500g fresh squid (calamari), cleaned
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150g plain flour
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1 tsp salt
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½ tsp freshly ground pepper
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100g rocket
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lemon wedges, to serve Paprika mayonnaise
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Paprika mayonnaise
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100ml mayonnaise
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½ tsp smoked paprika
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a pinch of saffron, crushed sea salt and pepper
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1 tbsp lemon juice
Method
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Slice the chorizo thickly on the diagonal. Drain the beans and rinse.
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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.
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Prepare the mayonnaise by beating in the paprika, saffron, salt and pepper. Add lemon juice to taste.
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Cut the squid tubes into 1cm rings, and the 'legs' into smaller sections.
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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.
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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
Glossary
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Batch
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Beans
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Beat
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Black pepper
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Crisp
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Crush
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Drain
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Flour
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Fry
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Heat
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Lemon
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Lemon juice
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Lettuces and salad leaves
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Mayonnaise
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Oil
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Paprika
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Pinch
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Rinse
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Saffron
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Salt
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Sausages (ready to eat)
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Simmer
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Slice
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Stock
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Toss
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This recipe was first published in April 2002.
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