This recipe has a bit of a kick but you can adjust the chilli quantity or leave out the seeds to suit your taste. It works beautifully as part of a barbecue buffet, and I also love serving it as a weekend lunch.
Ingredients
- 150 ml Extra virgin olive oils
- 1 Onion (chopped)
- 1 Red chili (finely sliced)
- 2 Cloves of garlics (finely sliced)
- 1 Bay leaf
- Sea salt and freshly ground black pepper
- 200 g Hot chorizo sausages (sliced)
- 600 g Canned cannellini beans (drained)
- 400 g Can chopped tomatoes
- 2 tablespoons tomato pastes
- 2 1/2 tablespoons Sherry vinegars (plus an extra splash)
- 2 handfuls Coriander leaves
- 350 g Cleaned calamari with tentacles (cut into thin strips and tentacles cut in half)
- 1 Green chili (seeded and finely sliced)
- 2 handfuls Basil leaves (torn)
- 3 Green onions (sliced diagonally)
- 1 handful Flat-leaf parsley leaves
- 1 Lemon (juiced)
Instructions
- Heat 3 tablespoons olive oil in a medium frying pan over medium heat. Add the onion, red chilli and half the garlic, then add the bay leaf, salt and pepper and cook for 4 minutes. Stir in the chorizo and cook for 6 minutes, then add the cannellini beans, tomatoes, tomato paste, vinegar and 100 ml water and simmer until the liquid is absorbed.
- Roughly chop half the coriander and stir it into the bean mixture. Keep warm.
- Heat a splash of the remaining olive oil in a large frying pan over high heat. Add the calamari and cook, stirring, for 2 minutes. Add the green chilli, remaining garlic, half the basil and a splash of vinegar and cook, stirring, for about 30 seconds.
- Transfer the mixture to a large bowl. Stir in the green onion, parsley, remaining basil and coriander. remaining olive oil and half the lemon juice.
- Spread the beans on a platter and top with the calamari mixture. Pour the remaining lemon juice over the calamari and serve immediately.