- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
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
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
Croutons:
3 tablespoons olive oil
1 garlic clove, creamed
1 tablespoon chopped fresh parsley leaves
Sea salt and freshly ground black pepper
1 baguette
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:
- 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.
