This super easy and tasty dish was part of a lovely tapas selection we enjoyed on Fathers Day. There was something for everyone. If you’d like me to help you plan a lunch or dinner with friends and family, send me an email and I’d be more than happy to help you out with menu ideas.
3 chorizo sausages, chopped
2 cans organic cannelini beans, drained and rinsed
chicken stock to cover
6 small clean calamari hoods, scored finely in a criss cross (see video tutorial below)
Heat a medium non stick saucepan on a medium heat and saute the chorizo for a few minutes until starting to golden (there should be enough oil in the sausages to saute in, but feel free to add extra if you desire)
Add the cannelini beans and cover with stock. Bring the stew to the boil then lower heat to a simmer and cook until the stock is almost all reduced (this may take 15 – 20 minutes, depending on the heat of your stove)
When the stew is almost reduced heat a non stick fry pan until hot and add a drizzle of olive oil. Sear the calamari until it curls up and is cooked through. Take care not to overcook the calamari, it only needs a minute or so, otherwise it will toughen.
Add the calamari to the stew and serve, topped with coriander leaves.