Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Cuttlefish and beans recipe

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Ready in 1½ hours

3 tbsp olive oil
2 medium onions, sliced
4 garlic cloves, roughly chopped
½ tsp salt
1kg cuttlefish or squid, cleaned, gutted and cut into pieces (see Tip)
1 medium waxy potato, roughly diced
1 tbsp tomato purèe
½ tsp Spanish smoked paprika
125ml red wine
400g can borlotti or cannellini beans
½ tsp sugar
Pinch of saffron
Fresh flatleaf parsley, to garnish
Extra-virgin olive oil, to serve

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1. Heat the oil in a large, heavy-based saucepan or casserole. Add the onions, garlic and salt. Stir a couple of times and reduce the heat. Cover and let the onions sweat gently for
a good 10 minutes.
2. Add the cuttlefish or squid and the potatoes. Stir for a couple of minutes to coat in the oil and onions. Add the tomato purèe, paprika and wine and turn up the heat so that the wine bubbles for a couple of minutes. Add the beans, plus all their liquor, the sugar and saffron, then top up with just enough water to cover it. 3. Cook, covered, on a gentle heat for 40-45 minutes or until the cuttlefish is tender enough to break with a fork.

Nutritional info

Per serving: 488kcals, 19.3g fat (3.1g saturated), 45.6g protein, 29.7g carbs, 7g sugar, 2g salt

Chef's tip

See our Know How section for details of how to prepare squid and cuttlefish.

Wine Recommendation

Wine note:Chime in with the smoky paprika and tomato flavours by serving a ripe, savoury Mediterranean red, such as Italian Primitivo.

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