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Chargrilled squid with chorizo and borlotti beans

Cook Spanish-style squid in minutes with this speedy supper for two from The Hairy Bikers.

Ingredients

For the chorizo and borlotti bean stew
For the squid
  • 2 fresh squid, cleaned (quill, beak and membrane removed)

  • 1 tbsp olive oil

For the salad
To serve

Preparation method

  1. For the chorizo and borlotti bean stew, heat the oil in a frying pan over a medium heat and fry the chorizo slices for 3-4 minutes, turning once, until golden-brown and crisp around the edges. Add the remaining stew ingredients and bring the mixture to a simmer. Simmer for 5-6 minutes, then season, to taste, with sea salt and freshly ground black pepper.

  2. Meanwhile, for the squid, open out the body sac of each squid and lightly score a criss-cross pattern over the inside of the flesh. Slice each squid body into three pieces. Cut the tentacles in half. Drizzle over the olive oil and season with sea salt and freshly ground black pepper.

  3. Heat a griddle pan over a high heat until smoking, then place the squid onto the griddle and cook for 2-3 minutes, turning once, until the outside edges are charred and the squid is opaque (take care not to overcook the squid or it will become rubbery).

  4. Meanwhile, for the salad, mix the pepper with the rocket leaves and dress in the oil and lemon juice.

  5. To serve, spoon the chorizo and borlotti bean stew into serving bowls. Top with the squid and garnish with lemon wedges and chopped parsley. Serve at once with the salad on the side.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2

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