Cuttlefish and beans

Cuttlefish and beans
  • Serves icon Serves 4 people
  • Time icon Ready in 1½ hours

There’s plenty of sauce with this hearty cuttlefish and bean one-pot recipe. Serve bruschetta for the mop up. See the recipe for a link to instructions on how to prepare cuttlefish.

Nutrition: per serving

Calories
488kcals
Fat
19.3g (3.1g saturated)
Protein
45.6g
Carbohydrates
29.7g (7g sugar)
Salt
2g
Calories
488kcals
Fat
19.3g (3.1g saturated)
Protein
45.6g
Carbohydrates
29.7g (7g sugar)
Salt
2g

Ingredients

  • 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

Method

  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
  2. a good 10 minutes.
  3. 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.

Find out how to prepare squid and cuttlefish here

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