Name: Squid, chorizo and butter bean stew
Total time: 1800 s
Yield: 4
Ingredients: 1/2 pack Spanish chorizo; 1 onion; 1 teaspoon smoked tomato paste; 1 tin chopped tomatoes; 1 tin butter beans; 100 gram frozen spinach; 200 gram frozen raw squid tube; 1 handful parsley; 1 lemon; to taste bread

Step 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.

Step 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.

Step 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.

Squid, chorizo and butter bean stew

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