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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.



  1. 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.
  2. Roughly chop half the coriander and stir it into the bean mixture. Keep warm.
  3. 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.
  4. 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.
  5. Spread the beans on a platter and top with the calamari mixture. Pour the remaining lemon juice over the calamari and serve immediately.