Name: Braised beans with chorizo and calamari
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 200 gm fresh chorizo, casings removed, crumbled; 3 garlic cloves, crushed; ½ tsp smoked paprika; 1 large calamari (500 gm), cleaned and hood thickly sliced into rounds (reserve tentacles for another use); 20 ml sherry (optional); 800 gm canned cannellini beans, rinsed and drained; 2 tsp finely chopped marjoram and flat-leaf parsley

A winning dish that brings classic flavours and simple comforts together in a single bowl.

Ingredients

2 tbsp extra-virgin olive oil

200 gm fresh chorizo, casings removed, crumbled

3 garlic cloves, crushed

½ tsp smoked paprika

1 large calamari (500 gm), cleaned and hood thickly sliced into rounds (reserve tentacles for another use)

20 ml sherry (optional)

800 gm canned cannellini beans, rinsed and drained

2 tsp finely chopped marjoram and flat-leaf parsley

Method

1.Heat oil in a large frying pan over high heat, add chorizo and crush with the back of a fork, then add garlic and paprika, and cook until chorizo is crisp and oil is coloured red (3 minutes). Remove chorizo with a slotted spoon.

2.Return pan to high heat, add calamari and cook, stirring occasionally, until just cooked through (2-3 minutes). Add sherry and stir until reduced (20 seconds), then return chorizo to pan with beans, marjoram and 60ml water. Cook, stirring, until combined and beans are warmed through (1-2 minutes). Transfer to a platter, scatter with herbs and serve immediately.

Profile Charlotte Binns-McDonald

Styling by Geraldine Muñoz