Seared Calamari with White Beans and Chorizo |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
12 ounces calamari, cut into 1/4-inch rings |
1/2 tablespoon chopped garlic |
1/4 teaspoon red chili flakes |
sea salt and freshly ground black pepper |
4 ounces chorizo bilbao, sliced into 1/4-inch disks |
1 tablespoon olive oil |
1/2 cup cooked white beans, in their juice |
1 red bell pepper, roasted, seeded, cut into 1/4-inch dice |
1 tablespoon chopped parsley leaves |
1 tablespoon freshly squeezed lemon juice |
1 tablespoon unsalted butter |
croutons, for garnish, recipe follows |
Directions:
1. In a small bowl, mix together the calamari rings, garlic, chili flakes, sea salt, and freshly ground black pepper. Set aside.
2. Heat a 12-inch skillet over medium-high heat. Toss in the chorizo and cook, shaking frequently, for 3 to 5 minutes or until slightly browned. Transfer the chorizo to a plate lined with a paper towel. Wipe out the skillet and return to high heat.
3. Add the oil to the skillet and heat until very hot. Add the calamari mixture to the skillet; be careful because the pan will flame. Saute for a few minutes and then add the chorizo, beans and their juice, red bell peppers, parsley, lemon juice, and butter. Bring to a boil and simmer for 1 to 2 minutes. Adjust seasonings. If there isn't enough liquid, add a few tablespoons of clam juice or water.
4. To serve, pour the stew into a shallow bowl and pass the croutons.
5. Croutons:
6. 3 tablespoons olive oil
7. 1 garlic clove, creamed
8. 1 tablespoon chopped fresh parsley leaves
9. Sea salt and freshly ground black pepper
10. 1 baguette
11. Preheat oven to 350 degrees F.
12. Mix the olive oil, garlic, parsley, sea salt, and freshly ground black pepper together. Cut the baguette into 1/4-inch slices at a severe angle. Lay baguette slices on a cookie sheet and brush with the seasoned oil. Bake for 10 to 12 minutes or until golden.
13. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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