INGREDIENTS
Skewers
12 baby squid tubes
2 cured chorizo sausages
olive oil
sea salt and freshly ground pepper
24 x 8 cm skewers
Sauce
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
¼-½ teaspoon chilli powder
1 teaspoon sweet smoked paprika
½ teaspoon each ground cumin and coriander
1 x 400 gram tin chopped tomatoes
2 teaspoons honey
2 teaspoons balsamic vinegar
sea salt and freshly ground pepper
½ cup cooked white cannellini beans or other white beans
To serve
2 tablespoons chopped flat-leaf parsley
lemon wedges
METHOD
Tomato sauce: Heat the olive oil in a saucepan, add the onion and garlic with a good pinch of salt and cook, covered, until soft. Stir in the spices and cook for 1 minute. Add the tomatoes and honey, season and simmer uncovered for 15 minutes, stirring occasionally. Stir in the vinegar. Roughly crush the beans with a fork, leaving them quite chunky and stir into the sauce. Set aside until ready to use.
Skewers: Cut the squid tubes down both sides into two pieces. Lightly score the flesh side with the tip of a small, sharp knife. Cut the chorizo on the diagonal into long slices. Put a slice of chorizo on the uncut side of the squid and thread both onto a skewer. Brush the squid with a little olive oil and season. Heat a sauté pan with a little olive oil until hot and place the skewers chorizo side down and cook for 1 minute until lightly golden. Turn and cook the squid for 10-20 seconds, pressing it down onto the base of the pan with a fish slice.
Reheat the tomato sauce if made ahead and stir in the parsley. Place in tapas dishes and top with the skewers and a wedge of lemon. Makes 24 skewers
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.