Cook Spanish-style squid in minutes with this speedy supper for two from The Hairy Bikers.
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.
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.
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).
Meanwhile, for the salad, mix the pepper with the rocket leaves and dress in the oil and lemon juice.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.