Go Back
Email Link
Print
–
+
servings
Smaller
Normal
Larger
Print
Spicy Calamari with Beans, Chard, and Spanish Chorizo
Serve this fiesty sauté over cooked pasta or in wide, shallow bowls with grilled bread for sopping up the savory juices.
Servings
4
Author
Robin Donovan
Ingredients
2
tablespoons
olive oil
1
large clove garlic
minced
4
ounces
Spanish-style chorizo
diced
1
pound
chard
center ribs discarded, leaves julienned
2 1/2
pounds
cleaned squid
bodies sliced into 1-inch rings, tentacles halved if large
1/2
–1 teaspoon crushed red pepper flakes
Kosher salt
to taste
1
cup
prepared fava beans or cooked white beans
warmed
Instructions
In a large, heavy skillet, heat the oil over medium high heat until it begins to shimmer.
Add the garlic and give it a stir.
Add the chorizo and cook, stirring occasionally, until browned.
Add the chard and cook, stirring, until wilted, about 4 minutes.
Add the squid, red pepper flakes, and a generous pinch of salt. Cook, stirring, about 1 minute, until the squid is just cooked through.
Stir in the beans and cook, stirring, just until heated through, about 1 minute more.
Taste and adjust seasoning if needed.
Serve immediately.