Squid with Chorizo and Beans

Pan-fried squid served over a warm bed of simmered chorizo, white beans, and chicken stock, topped with fresh rocket.

Seafood High Protein Chorizo Beans Spanish

Estimated Nutrition

Calories

755.2

kcal / serving

3020.8 kcal total

Carbs

50.7g

per serving

202.8 g total

Fat

45.6g

per serving

182.2 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

quartered into wedges

GrainsCereals

140

Plain Flour

LegumesPulses

750

White Beans

canned cannellini, white kidney, or alubias, drained and rinsed

Liquids

100

Chicken Stock

or water

Meat

piece

Chorizo Sausages

hot or mild, thickly sliced on the diagonal

NutsSeeds

tsp

Smoked Paprika

tsp

Salt

to taste

0.5

tsp

Pepper

to taste

OilsFats

Olive Oil

for frying

Extra Virgin Olive Oil

for frying squid

Seafood

450

Squid

cleaned, bodies cut into 1cm rings and tentacles cut into sections

Vegetables

110

Rocket Leaves

Method

Fry chorizo slices in olive oil until the edges are crisp.

Add beans, chicken stock, and paprika then simmer for 5 minutes.

Mix flour, salt, pepper, and paprika in a bowl.

Cut squid bodies into 1cm rings and section the tentacles.

Toss squid in flour and shake off excess using a colander.

Fry squid quickly in hot oil in batches and drain on paper towels.

Divide bean mixture onto plates and top with rocket and fried squid.

Serve immediately with lemon wedges.