Seared Calamari with White Beans and Chorizo
- 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
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
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.
Recipe courtesy Susan Feniger and Mary Sue Milliken
Recipe courtesy of Robin Miller
Recipe courtesy of Anne Burrell