Chorizo and cannellini bean stew with squid and aioli

Method

1. For the cheat’s aioli: in a small bowl, mix all the ingredients until well combined and season to taste with salt and freshly ground black pepper. Cover and set aside for the flavours to develop.

2. For the chorizo and cannellini bean stew: heat the olive oil in a large frying pan and fry the chorizo until crisped.

3. Add the drained beans, tomato juice and paprika, and simmer gently for a minute or two until the beans are heated through.

4. For the squid: cut the squid tubes into 1cm rings, and the tentacles into smaller sections.

5. Mix the flour, salt, pepper and paprika together in a bowl.

6. Toss half the squid pieces in the seasoned flour, then tip them into a colander and vigorously shake off the excess flour. Repeat for remaining squid.

7. Heat the oil in a frying pan until hot, and fry the squid in batches, turning once, until cooked and crisp. Drain on paper towel.

8. To serve, divide the chorizo and beans between four warmed dinner plates, scatter lightly with rocket leaves and arrange squid on top. Accompany with cheat’s aioli and lemon wedges.

Cook’s notes: The squid should be fresh when you buy it. Squid that has been frozen and thawed will not crisp in the pan when fried.

Paprika can vary in heat and intensity and sweetness. Jill uses and recommends the smoked Spanish ‘pimenton’ paprika from La Vera in Extremadura. To make it, the ripe fruits are dried over slow-burning oak, which gives them a deliciously smoky flavour when milled. It is the paprika that is the link between the chorizo, squid and beans in this recipe. By frying the sliced chorizo first, the paprika-coloured oil that renders into the pan will flavour the beans.

Comments                        add a comment

this sounds great but maybe the chorizo might overpower the flavour of the squid, I shall try it add comments

Ingredients

For the cheat’s aioli

4 tbsp low-fat mayonnaise
2 garlic cloves, finely grated
1 pinch Spanish smoked paprika

For the chorizo and cannellini bean stew

1 tbsp Olive oil
2 fresh chorizo sausages, sliced thickly on the diagonal
400g can cannellini beans, drained
100ml tomato juice
1 tsp Spanish smoked paprika, (see Cook’s note below)

For the squid

500g Squid, (calamari), cleaned (see Cook’s note below)
plain flour, for dusting
1/2 tsp Salt
1/4 tsp pepper
1 tsp Spanish smoked paprika
2 tbsp oil, for frying

To serve

100g baby rocket leaves
1 lemon, quartered

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