Squid with Chorizo and Beans

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 fresh chorizo sausages
• 750g/1½lb canned white beans (cannellini, white kidney
• 1 tbsp olive oil
• 100ml/3½fl oz chicken stock
• 1 tsp smoked paprika
• 140g/5oz plain flour
• 1 tsp salt
• ½ tsp pepper
• 450g/1lb fresh squid
• 3 tbsp extra virgin olive oil
• 110g/4oz rocket
• 1 lemon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the chorizo sausages and cook 8 to 10 minutes, turning, until cooked through to 160°F (71°C) inside. Transfer to a board and slice into coins.

2. Drain the canned beans and put them in the same pan with the chicken stock and half the smoked paprika. Simmer over medium-low heat for 8 minutes, stirring occasionally.

3. Return the sliced chorizo to the beans and warm through for 2 minutes. Season with a little of the salt and pepper, then keep warm over very low heat.

4. Rinse the squid, pat dry, and cut the bodies into rings and halve any tentacles. Mix the flour with the remaining smoked paprika, the rest of the salt and the pepper in a bowl.

5. Toss the squid in the seasoned flour, shaking off the excess. Heat the 3 tbsp extra virgin olive oil in a clean large frying pan over high heat.

6. Fry the squid in batches for 1 to 2 minutes, turning once, until opaque and just cooked through at 145°F (63°C). Do not overcrowd the pan.

7. Cut the lemon into wedges. Divide the rocket among four plates, spoon the chorizo and beans over it, top with the squid, and serve with lemon wedges to squeeze over.