- 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
- 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.