Squid with Olives and Butter Bean
One of the best things about squid is that it can be cooked really quick which means you can have a dish prepared in no time. This dish that I adapted from Jamie Oliver is one good example of it, using canned butterbeans and fresh squid you have a really tasty dish in less than 30 minutes. I was not the one who first saw this recipe, actually it was my wife who introduced me to it when one time I was lazy to make something for lunch. I can still remember her asking where our olives are and minutes after that she called us for lunch and this recipe was served.
I liked the flavours of this dish, its subtle but tasty, the texture was amazing as well. I so loved it I have to make it again and definitely worthy of a post in here. As long as you have squid on your freezer this dish just requires usual items you can get in your pantry so it’s best to have that squid handy so when you are in a hurry and don’t want to sacrifice a good meal then this is your solution.
- 500 g squid tubes, sliced into rings
- 400 g can chopped tomatoes
- 400 g can butter beans, drained and rinsed
- dozen green olives
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- 1 tsp rubbed parsley
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp lemon zest
- sea salt
- freshly ground black pepper
- olive oil
- lemon wedges, to serve
- In a big pan add olive oil then sauté onions and garlic.
- Add olives, cayenne and paprika, stir it a bit then add the chopped tomatoes and rubbed parsley, simmer for 10 minutes.
- Add the butter beans and squid, cover the pan and simmer for 5 more minutes.
- Squeeze half a lemon into the pan then add some grated lemon zest, season with sea salt and freshly ground black pepper. Turn off heat then serve with lemon wedges