Nigella Smoky Squid And Beans

This delicious Smoky Squid and Beans dish is packed with bold flavors from garlic, smoked paprika, and tender squid, all brought together with creamy butter beans. It’s a simple and satisfying meal for two, perfect for a cozy night in.

Ingredients Needed:

• 250–300g cleaned squid
• 2 tablespoons Amontillado or dry sherry (or lemon juice)
• 1 x 700g jar Spanish judión beans or 2 x 400g tins butter beans
• 3 tablespoons + 2 tablespoons extra-virgin olive oil, plus more to serve
• 1 lemon
• 4 garlic cloves, minced or grated
• ½ teaspoon + ¼ teaspoon dried chilli flakes
• ½ teaspoon sweet smoked paprika, plus more for dusting
• 2 teaspoons tomato purée
• ¼ teaspoon sea salt flakes (or ⅛ teaspoon fine salt)

How To Make Smoky Squid And Beans:

1. Prepare the squid: Slice the squid tubes into bite-sized pieces, and if the tentacles are in large clumps, halve them. Marinate the squid with sherry (or lemon juice). If using lemon, zest it first and set aside.
2. Prepare the beans: Rinse and drain the beans, then place them in a serving dish.
3. Cook the garlic and spices: In a wide pan, heat 3 tablespoons of olive oil over low heat. Add lemon zest, garlic, ½ teaspoon chilli flakes, and paprika. Stir for 1 minute until fragrant.
4. Add tomato purée and beans: Stir in the tomato purée, cook for 1 minute, then add the beans with a couple of tablespoons of water. Gently stir to coat the beans in the oil and spices. Cover and cook for 3 minutes until warmed through.
5. Set aside the beans: Transfer the beans back to the serving dish and set aside.
6. Cook the squid: In the same pan, heat 2 tablespoons of olive oil over high heat. Add ¼ teaspoon chilli flakes. Squeeze excess liquid from the squid and cook for 3 minutes, stirring until just opaque.
7. Combine with beans: Pour in any remaining sherry or lemon juices, then add the beans back to the pan. Stir gently to combine and taste for seasoning.
8. Serve: Transfer to a serving dish, drizzle with olive oil, sprinkle extra paprika, and serve immediately.

Recipe Tips

• Tender Squid: Be sure not to overcook the squid, as it can become tough. Cook it for just 3 minutes until it turns opaque.
• Sherry Substitution: If you don’t have sherry, lemon juice works as a great substitute, adding a bright and tangy flavor.
• Extra Smokiness: For an even smokier taste, sprinkle extra smoked paprika over the finished dish before serving.
• Bean Options: Spanish judión beans are traditional, but butter beans or cannellini beans work just as well.

How To Store & Reheat Leftovers

Storing in the Fridge: Store leftovers in an airtight container for up to 1 day.

Reheating: Reheat in a pan over medium heat for 5–7 minutes, adding a splash of water or olive oil if needed.

Nutrition Facts

• Calories: 480
• Protein: 30g
• Carbohydrates: 40g
• Fat: 22g
• Fiber: 10g

Try More Nigella Lawson Recipes:

• Noodles with Lamb Shank in Aromatic Broth
• Crab Mac ‘N’ Cheese
• Pasta With Clams And Bottarga