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Recipe courtesy of Mary Sue Milliken and Susan Feniger

Show: FoodNation with Bobby Flay

Episode: Hispanic Los Angeles

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Total:: 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
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.

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

My Private Notes

Name: Seared Calamari with White Beans and Chorizo
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
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; 3 tablespoons olive oil; 1 garlic clove, creamed; 1 tablespoon chopped fresh parsley leaves; Sea salt and freshly ground black pepper; 1 baguette