Seared Calamari with White Beans and Chorizo

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

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
Directions

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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