My go-to recipe when I need a quick tapa for a light meal. Stretch it out with a bowl of tasty olives, a wedge of cheese and plenty of warm crusty bread.
Serves: 4-6
INGREDIENTS
3 tablespoons olive oil
500 grams medium squid tubes, sliced into 1/2cm-thick rings
200 grams chorizo, sliced 1/2cm thick
1 teaspoon smoked paprika
2 cloves garlic, crushed
2 tablespoons sherry vinegar
400-gram tin cannellini beans, drained and rinsed
sea salt and ground pepper
1 tablespoon finely chopped parsley
METHOD
Heat the oil in a large frying pan over medium-high heat. When hot, cook the squid in batches for 30 seconds each side. Immediately remove to a plate and repeat until all the squid is cooked.
Add the chorizo to the pan and cook for a couple of minutes, then add the paprika, garlic and sherry vinegar and let it bubble up. Stir in the beans and let warm through, then add the squid and any juices back to the pan and toss everything together. Season with salt and pepper and add the parsley.
DRINKS MATCH: This spice-fest sings with a sip or seven of the Big Drop Brew Co. Paradiso Ultra-Low Alcohol IPA >0.5%abv (375ml, $6.99). It may not be boozy, but it’s banging with bold citrus and great length of flavour. thebeerlibrary.co.nz
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!