Share this!
Sauté of Squid, Chorizo, Butterbeans, Tomato, Garlic, Lemon & Parsley
- 200g squid
- 100g chorizo, sliced
- 1 tin butterbeans, drained
- 3 tomatoes, blanched, peeled and roughly chopped
- Juice of 1 lemon
- 100g unsalted butter
- 1 cup flat leaf parsley, roughly chopped (reserve a pinch for garnish)
- 2 cloves garlic, finely chopped
-
Heat a little oil in a hot sauté pan. Add the chorizo, when the chorizo begins to take on some colour add the squid followed by the roughly chopped tomato.
-
As the tomato begins to break down add the butterbeans, garlic, chopped parsley, butter and the lemon juice. When the butter has melted remove the pan from the heat and serve.
-
Adjust the seasoning with salt and freshly ground black pepper.
