Ingredients

• 4 fresh chorizo sausages
• hot or mild
• thickly sliced on the diagonal
• 750g/1½lb canned white beans (cannellini
• white kidney
• alubias)
• drained and rinsed
• 1 tbsp olive oil
• 100ml/3½fl oz chicken stock or water
• 1 tsp smoked paprika
• 140g/5oz plain flour
• 1 tsp salt
• ½ tsp pepper
• 450g/1lb fresh squid (calamari)
• cleaned
• 3 tbsp extra virgin olive oil
• 110g/4oz rocket leaves
• 1 lemon
• quartered

Directions

• Fry the chorizo slices in olive oil in a frying pan until they crisp a little on the edges. Add the beans
• chicken stock and paprika and simmer gently for 5 minutes.
• Mix the flour
• salt
• pepper and paprika together. Put a colander over a basin. Cut the squid bodies into 1cm/½in rings and the tentacles into small sections.
• Toss the squid pieces in the flour
• then tip them into the colander and vigorously shake off the excess flour into the bowl below.
• Heat 3 tbsp light olive oil in a frying pan until hot and fry the squid very quickly
• turning once
• then drain on a paper towel. Do this in batches rather than crowding the pan.
• Divide the beans and sausage between four warmed dinner plates
• scatter with rocket leaves (if using) and arrange the fried squid on top. Serve with lemon wedges.