Food Network: Seared Calamari with White Beans and Chorizo

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Seared Calamari with White Beans and Chorizo
Recipe courtesy Susan Feniger and Mary Sue Milliken

Ingredients
12 ounces calamari, cut into 1/4-inch rings
1/2 tablespoon chopped garlic
1/4 teaspoon red chili flakes
Sea salt and freshly ground black pepper
4 ounces chorizo Bilbao, sliced into 1/4-inch disks
1 tablespoon olive oil
1/2 cup cooked white beans, in their juice
1 red bell pepper, roasted, seeded, cut into 1/4-inch dice
1 tablespoon chopped parsley leaves
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter

Croutons, for garnish, recipe follows

Instructions
In a small bowl, mix together the calamari rings,
garlic, chili flakes, sea salt, and freshly ground black pepper. Set aside.

Heat a 12-inch skillet over medium-high heat. Toss in the chorizo and cook,
shaking frequently, for 3 to 5 minutes or until slightly browned. Transfer the
chorizo to a plate lined with a paper towel. Wipe out the skillet and return to
high heat.

Add the oil to the skillet and heat until very hot. Add the calamari mixture to
the skillet; be careful because the pan will flame. Saute for a few minutes and
then add the chorizo, beans and their juice, red bell peppers, parsley, lemon

juice, and butter. Bring to a boil and simmer for 1 to 2 minutes. Adjust
seasonings. If there isn't enough liquid, add a few tablespoons of clam juice or
water.

To serve, pour the stew into a shallow bowl and pass the croutons.

Croutons:
3 tablespoons olive oil
1 garlic clove, creamed
1 tablespoon chopped fresh parsley leaves
Sea salt and freshly ground black pepper
1 baguette

Preheat oven to 350 degrees F.

Mix the olive oil, garlic, parsley, sea salt, and freshly ground black pepper
together. Cut the baguette into 1/4-inch slices at a severe angle. Lay baguette
slices on a cookie sheet and brush with the seasoned oil. Bake for 10 to 12
minutes or until golden.