Chorizo-Stuffed Squid with Butter Beans Recipe

For a really special dinner party recipe that’s out of this world delicious, try this intricate squid and stuffed chorizo dish. Full of spicy flavour thanks to the chorizo, it’s a real winner when it comes to a main option.

HOW TO MAKE CHORIZO-STUFFED SQUID WITH BUTTER BEANS

Ingredients

• 4 medium squid tubes (reserve any tentacles for the stuffing) - watch our video on

how to prepare squid

• 4 chorizo sausages, or other spicy sausages
• 1tbsp olive oil
• 1 large onion, peeled and finely chopped
• 2 garlic cloves
• 200ml dry white wine
• 400g chopped tomatoes
• 150g sunblush tomatoes
• 660g large butter beans (the best ones are Spanish in a glass jar – from M&S, Waitrose, ocado.com and delis)
• 6tbsp chopped fresh flat-leaf parsley

You will need

• cocktail sticks

Method

1. Chop any squid tentacles. Skin the sausages then mix with the tentacles and divide the mixture between the squid tubes. Seal the ends with a cocktail stick.
2. Heat the olive oil in a large sauté pan (you will also need a lid), then brown the squid all over. Set aside. In the same pan, cook the onion for 5 minutes, add the garlic and cook for 1-2 minutes, then add the white wine and bubble for a few minutes. Add all the tomatoes, 150ml water and some seasoning. Bring to the boil, then return the squid to the same pan and leave to simmer, covered, for 1 hour.
3. Drain and rinse the butter beans. Take the squid out of the pan and gently stir in the beans and the parsley. Heat through and serve with the sliced squid.