Fast Recipes

Braised beans with chorizo and calamari

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

By Charlotte Binns-McDonald
  • Serves 4
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Braised beans with chorizo and calamari
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.