Squid and chorizo is a great flavour combination this quick to cook stew recipe adds in some butter beans to soak up the delicious flavours. Squid, bean and chorizo stew ingredients below are for two people but it is easy to scale up for more people round your table.

Ingredients For Squid, Bean And Chorizo Stew

300g squid from Walter Purkis & Sons (We can clean and slice for you in the shop)
80g cooking chorizo sausage, chopped into small cubes
1 tsp olive oil
1 onion, chopped
2 garlic cloves, thinly sliced
pinch dried chilli flakes (more for those who like it a bit hotter)
1 tsp sweet smoked paprika
1/2 tsp oregano (dried)
1 rosemary sprig, leaves stripped and finely chopped
A small glass of red wine red wine
400g tin chopped tomatoes
250ml fish stock available from Walter Purkis & Sons
400g tin butter beans
small handful flatleaf parsley, roughly chopped
1 lemon, zest only
sea salt and freshly ground black pepper

Cooking Method For Squid, Bean And Chorizo Stew

Heat the oil in a small pan over a medium heat. Add the chorizo cubes and cook for 2–3 minutes. The chorizo will begin to brown and release tasty pink paprika flavoured oil.

Next add the onion to the pan and sauté for about 2–3 minutes it will begin to soften and become translucent, then add the garlic and sauté for a further 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 5 minutes. Stir to prevent any sticking.

Turn up the heat to high and add the wine and stir to deglaze the pan. Let it simmer reducing the volume of liquid by half. Now tip in chopped tomatoes and fish stock, bring to a simmer and cook for 10 minutes.

While this is happening, prepare your squid. Cut the into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half.

Add the beans to the pan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through half of the parsley.

Serve in some warmed bowls. Garnish with some chopped parsley and a little grated lemon zest.

If you are looking for some more squid cooking inspiration we have lots of squid recipes on our blog >>