Velvety Squid, Chorizo and White Bean Stew

Ingredients

1 tablespoon olive oil (not extra virgin, its smoke point is too low)

250 inches g/4oz Spanish or portuguese style chorizo, casing removed, cut half then sliced

1 stalk celery, finely chopped.

12 ounces squid tubes and tentacles, (cleaned) cut into 1" rings, beak removed from tentacles

1 large yellow onion, sliced 1/4 thick

5 large cloves of garlic, sliced thinly

1 1/2 cups of dried cannelini beans (Soak over night, simmer in unsalted water for 2 hours)

1 1/2 cans of same, already soaked)

1 teaspoon chilli flakes

1 tablespoon tomato paste/puree

4 large, salted anchovy fillets, chopped*

1 1/2 teaspoons sea salt or to taste

grated zest of one lemon (keep the flesh for later)

small handful fresh flat leaf parsley, finely chopped

In a med- high sautee pan, heat the olive oil

Add the onion slices and fry until golden/translucent.

Add the pieces of chorizo and stir in, cook 2 minutes Then add the celery, chilli, smoked paprika and squid.

Sautee for 4-5 mins until the celery softens.

Add the cooked or canned beans, stir.

Pour over the chicken stock, (and pulled chicken meat) Add the garlic, tomato paste, salt and lemon zest.

Bring to a bare simmer, lower the heat and cover. Cook 1 hour, checking once for moisture levels.

After an hour, uncover and turn the heat up slightly to reduce the liquid.

Allow to cook for about another half hour at a low simmer.

Best served in a bowl, scattered with the fresh parsley and a squeeze of lemon juice with very crusty bread.

Will warm your frostiest cockles.

Sunday, March 14, 2010 - 9:46am