Squid's never something I've cooked before now, I've only really ever had it out in restaurants, thinking that, not only would it be hard to get right, but also that it was a bit on the expensive side for everyday. But, being in the middle of exams, I needed a little 'pick me up' and this is the result! I didn't want to deep-fry the squid, so I decided to just put a light coating on it and shallow fry instead, which, although I was a bit apprehensive beforehand, turned out to be delicious, and really let the flavour of the squid come through.The Chorizo and Cannellini stew goes extremely well, adding a touch of spiciness and keeping in well with the Mediterranean-y feel. Lovely!
Serves 2
Ingredients
Ingredients
For the Calamari
250g raw squid, cut into rings
4 tablespoons olive oil
Plain flour (as needed)
Salt
Pepper
For the Stew
2 tablespoons olive oil
2 tablespoons olive oil
1/2 onion, finely chopped
50g chorizo, cubed
1 tin Cannellini beans
1 glass red wine
Method
1. For the stew, fry the onions in the oil over a medium heat until just starting to colour.
2. Add the cubed chorizo and cook for 2 minutes.
3. Add the cannellini beans, and cook everything together 2 more minutes, stirring thoroughly.
4. Add the glass of wine, and cook the stew until this has cooked off. Now take the stew off the heat while you cook the squid.
5. On a plate, put some plain flour, a generous sprinkling of salt and pepper. Roll the squid in this mixture until it has a light coating.
6. Heat up 2 tablespoons of oil in a frying pan over the highest heat possible, when the oil is starting to spit, add the squid and cook for 2-3 minutes, stirring frequently. Once cooked place on some kitchen paper to get rid of excess oil.
7. Repeat with the rest of the squid, and serve with the stew.
