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Calamari, Chorizo and Cannelini Bean Stew
SERVES: 4 PREP: 10min COOK: 20minPRINT CONVERSIONS

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.

 

You'll Need
  • 3 chorizo sausages, chopped
  • 2 cans organic cannelini beans, drained and rinsed
  • chicken stock to cover
  • olive oil
  • 6 small clean calamari hoods, scored finely in a criss cross (see video tutorial below)
  • coriander leaves
Method

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.

One Response to Calamari, Chorizo and Cannelini Bean Stew

  1. Susan Leach says:

    This looks great , I made tapas for fathers day and it was also my mum's birthday. I did end up with far too much food, so we had leftovers for dinner on Monday night, which was a bonus. Will definitely try this next time I do tapas.

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