Chorizo and Squid Skewers on Crushed White Beans and Chilli Tomato Sauce

, from Issue #35. August, 2015
Photography by Manja Wachsmuth.
Chorizo and Squid Skewers on Crushed White Beans and Chilli Tomato Sauce


12 baby squid tubes
2 cured chorizo sausages
olive oil
sea salt and freshly ground pepper
24 x 8 cm skewers

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
¼-½ teaspoon chilli powder
1 teaspoon sweet smoked paprika
½ teaspoon each ground cumin and coriander
1 x 400 gram tin chopped tomatoes
2 teaspoons honey
2 teaspoons balsamic vinegar
sea salt and freshly ground pepper
½ cup cooked white cannellini beans or other white beans

To serve
2 tablespoons chopped flat-leaf parsley
lemon wedges


Tomato sauce: Heat the olive oil in a saucepan, add the onion and garlic with a good pinch of salt and cook, covered, until soft. Stir in the spices and cook for 1 minute. Add the tomatoes and honey, season and simmer uncovered for 15 minutes, stirring occasionally. Stir in the vinegar. Roughly crush the beans with a fork, leaving them quite chunky and stir into the sauce. Set aside until ready to use.

Skewers: Cut the squid tubes down both sides into two pieces. Lightly score the flesh side with the tip of a small, sharp knife. Cut the chorizo on the diagonal into long slices. Put a slice of chorizo on the uncut side of the squid and thread both onto a skewer. Brush the squid with a little olive oil and season. Heat a sauté pan with a little olive oil until hot and place the skewers chorizo side down and cook for 1 minute until lightly golden. Turn and cook the squid for 10-20 seconds, pressing it down onto the base of the pan with a fish slice.

Reheat the tomato sauce if made ahead and stir in the parsley. Place in tapas dishes and top with the skewers and a wedge of lemon. Makes 24 skewers