Cooking Instructions
1.
Heat ½ tbsp olive oil in a sauté pan over a low-medium heat. Add the
chorizo (1/2 pack)
and fry gently for 2-3 minutes to release the oils. Tip in the
onion (1)
and cook for 10 minutes, until softened.
2.
Stir in the
tomato paste (5 g)
and cook for 1 minute. Add the
tinned tomatoes (1 tin)
along with 200ml water and simmer for 5 minutes.
3.
Add the
butter beans (1 tin)
and
spinach (100 g)
to the pan and simmer for 1 minute, then add the
squid (200 g)
, cover and cook for 3-4 minutes. Serve the stew scattered with the
parsley (1 handful)
, with
lemon wedges (1)
and crusty
bread (to taste)
alongside.