Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
1 hr
30 min
30 min
4 servings




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.


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.


Pan-Seared Calamari with Spicy Marinara over Linguine

Recipe courtesy of Robin Miller

Squid Stuffed Squid

Recipe courtesy of Alton Brown

Seared Tuna

Recipe courtesy of Scott Leibfried

Seared Scallops

Recipe courtesy of Alton Brown

Seared Tuna

Recipe courtesy of Cindy Finkle

Seared Greens

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Grilled Calamari Salad

Recipe courtesy of Scott Leibfried

Calamari "Bruce"

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword