Squid and Chorizo with Butter Beans
Makes 1 serving

INGREDIENTS
200 g Squid, cleaned, tubes cut into rings (Weighed raw.)
25 g Chorizo (As sold. This is where the fat in the dish is.)
150 g Butter beans, tinned and drained (Drained weight.)
150 g Cherry tomatoes
2 cloves, about 6 g Garlic
5 g Olive oil
Half a teaspoon Smoked paprika
Half a lemon Lemon juice
A handful, chopped Fresh parsley

METHOD
1. Fry the chorizo in the oil over a medium heat for three minutes until the fat runs. Add the tomatoes and cook for five minutes until they split and start to collapse.
2. Add the garlic and paprika, then the beans, and cook for three minutes until the beans are hot and coated.
3. Push everything to one side, turn the heat to high and add the squid. Cook for ninety seconds, turning once, until it turns opaque and curls.
4. Toss it all together with the lemon and parsley and eat straight away.

Contains molluscs.
Some chorizo contains milk protein. Check the label.

RECIPE NOTES
Squid is cooked in under two minutes or in forty. Anything between is rubber. On a home hob the short route is the one that works.
Dry the squid on kitchen paper before it goes in. Wet squid steams in the pan and never colours.

Full recipe: https://www.getfuel8.com/recipes/squid-chorizo-butter-beans
