Nigella Smoky Squid and Beans is made with squid, judión or butter beans, garlic, chilli flakes, smoked paprika, tomato purée, and olive oil. This recipe creates a rich, spicy seafood dish with velvety beans and a hint of citrus. It takes about 30 minutes to prepare and serves 2.
Nigella Smoky Squid and Beans Ingredients
- 250–300g squid (cleaned weight)
- 2 tbsp Amontillado or dry sherry (or juice of 1 lemon)
- 1 x 700g jar judión beans or 2 x 400g tins butter beans
- 5 tbsp extra-virgin olive oil, divided
- 1 lemon
- 4 garlic cloves, minced
- ¾ tsp dried chilli flakes (divided)
- ½ tsp sweet smoked paprika, plus extra for garnish
- 2 tsp tomato purée
- ¼ tsp sea salt flakes (or ⅛ tsp fine salt)
How To Make Nigella Smoky Squid and Beans
- Marinate the Squid: Slice squid into bite-sized pieces, mix with sherry or lemon juice, and set aside.
- Prepare the Beans: Rinse and drain beans, then place in a serving dish near the hob.
- Infuse Oil: In a wide pan, warm 3 tbsp olive oil with lemon zest, garlic, ½ tsp chilli flakes, and paprika for 1 minute.
- Cook Beans: Add tomato purée, beans, a splash of water, and salt. Heat gently for 3 minutes, then transfer back to serving dish.
- Cook Squid: Heat 2 tbsp oil and ¼ tsp chilli flakes in the pan. Squeeze squid pieces, then cook over high heat for 3 minutes.
- Combine & Finish: Add juices from the squid dish, then return beans to the pan. Stir gently and adjust lemon/salt to taste.
- Serve: Transfer to serving dish, drizzle with olive oil, and dust with paprika.
Recipe Tips
- Don’t Overcook Squid: Just 3 minutes is enough; overcooking makes it rubbery.
- Use Good Olive Oil: A quality oil enhances the final drizzle and overall flavor.
- Choose Beans Wisely: Judión beans are ideal for their creamy texture.
- Add a Twist: Replace squid with prawns or go vegan with mushrooms.
- Double Up: It’s delicious cold the next day with a few capers.
What To Serve With Smoky Squid and Beans
This hearty dish pairs beautifully with crusty bread to mop up the sauce. A crisp white wine, like Albariño or Sauvignon Blanc, enhances the smoky, briny notes.
How To Store Smoky Squid and Beans
Refrigerate:
Store in an airtight container for up to 2 days. Delicious cold or gently reheated.
Freeze:
Not recommended due to squid texture changes.
Smoky Squid and Beans Nutrition Facts (Estimated per Serving)
- Calories: 480 kcal
- Total Fat: 24g
- Saturated Fat: 3.5g
- Carbohydrates: 30g
- Sugar: 3g
- Protein: 32g
- Sodium: 750mg
- Fibre: 7g
FAQs
Can I use frozen squid?
Yes, just thaw completely and pat dry before marinating.
What if I can’t find judión beans?
Tinned butter beans are a fine substitute.
Can I prepare this ahead?
Yes, the beans and squid can be prepped separately and reheated gently before serving.
Can I swap out squid for other seafood?
Absolutely—prawns or mussels work beautifully.
How spicy is this dish?
Moderately spicy. Adjust chilli flakes to taste.
Nigella Smoky Squid and Beans Recipe
Description
A smoky, briny seafood stew with creamy beans, spiced oil, and a citrus finish—quick, comforting, and full of flavor.
Ingredients
Instructions
- Slice and marinate squid in sherry/lemon.
- Rinse and drain beans, keep nearby.
- Warm 3 tbsp oil with zest, garlic, spices.
- Stir in purée, beans, salt; heat gently.
- Cook squid in 2 tbsp oil, add juices.
- Return beans to pan, combine, season.
- Serve drizzled with oil and paprika.
Notes
- Don’t overcook squid—3 minutes max.
- Judión beans offer perfect creamy texture.
- Prawns or mussels can be used instead.
- Excellent cold with capers the next day.