Today’s recipe utilises two of our favourite ingredients… calamares con habas (squid with broad beans). Do get fresh ingredients if you can – it makes all the difference!
- 1/2 kilo of squid rings
- 300 grams of broad beans (if you MUST use frozen, then defrost them before cooking)
- 2 to 3 garlic cloves, peeled and very finely sliced or chopped
- 1 medium onion peeled and diced very finely
- 1 tablespoon of chopped fresh parsley (or half a teaspoon if using dried)
- 1 teaspoon paprika
- Olive oil
- 2 slices of bread(French stick or ciabatta work really well for this)
- About 150 ml water
- Tablespoon of white wine vinegar
- Right – get that cazuela out and pop it onto a medium heat on the hob
- Pour in 3 of 4 healthy glugs of olive oil
- Throw in the garlic and cook until it starts to turn golden.
- Add the slices of bread, and fry on both sides
- Take out the bread and garlic and set aside
- Toss the onion into the cazuela and sweat it slowly (turn the heat down now)
- Add the water, paprika and the squid
- Cover, and let it cook really slowly for about half an hour
- In the meantime, put the parsley, cooked garlic, vinegar and bread into a pestle and mortar
- Grind it like there’s no tomorrow, adding a little water from your cazuela if it’s too much like hard work… or just use a blender. You could always buy me one as a present if you like! :)
- Add the broad beans and the bread/garlic/parsley mix into the cazuela.
- Stir, cover, and cook for a further half an hour on low
I sprinkle liberally with freshly ground black pepper as I serve it… but that’s a personal choice.
Cooking the squid slowly like this makes it veerrryyy tender! It should melt in your mouth.
This also works really well with green beans and peas. Both of those need less cooking time – around 15 minutes.
Serve with a very large glass of white or rosé wine and enjoy! Leave it in the cazuela to keep it hot for longer at the table.