Garlic and chilli squid with green beans

Garlic and chilli squid with green beans

Lulas com alho, malagueta e feijão verde

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4
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Inspired by the garlic prawns that are synonymous with Lisbon, this preparation of squid is just as tasty and quick to prepare. I love chilli and have added green beans too, for a little more substance. One of the two keys to success with this recipe is to use very fresh squid; the other is to add the squid to the pan at the very last minute so that it doesn’t overcook and become chewy. Serve it right away with lots of crusty bread to dip into the sauce.

Ingredients

Quantity Ingredient
1 white onion, thinly sliced
100g fine green beans, topped and tailed
2 whole squid tubes, cleaned, tentacles removed and reserved, (ask your fishmonger)
4 tablespoons olive oil
1 long green chilli, deseeded and thinly sliced
a small handful coriander, leaves and stalks finely chopped
2 garlic cloves, crushed
45ml dry white wine
freshly squeezed lemon juice, to taste, plus lemon wedges to serve
20g butter
2 tablespoons extra-virgin olive oil
smoked paprika, to taste
sea salt flakes
ground white pepper

Method

  1. Put the onion in a bowl with a pinch of salt and add water to cover, to get rid of a little of its punch. Cook the green beans in a pan of boiling salted water for 1–2 minutes, or until just cooked but still crunchy. Drain and put them in a bowl of iced water to stop the cooking. Once completely cool, drain well.
  2. Slice the squid tubes into 3–4mm rings and the tentacles lengthways into sections roughly the same size. Season with salt, pepper and paprika.
  3. Drain the onion and heat the olive oil in a pan over a high heat. When the pan is hot, add the chilli, coriander stalks and garlic. Cook for 2 minutes. Add the white wine, a squeeze of lemon juice and the green beans and stir well. Immediately add the butter and as soon as it melts, add the squid and onion. Cook, stirring, for about 1–2 minutes, no longer. Stir in the coriander leaves and remove the pan from the heat. Season with salt, pepper and more lemon juice to taste if needed, and finish with the extra-virgin olive oil. Bring the pan straight to the table and serve with lemon wedges. If you really love heat, you can serve more sliced chilli alongside – I usually do!
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