Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Calamari with Baked Beans

February 3rd, 2008 · No Comments

This is a Hugh Fearnley-Whittingstall recipe with a few minor tweaks. Out with the smoked paprika because we don’t have any, and in with a little honey for sweetness. Half a glass of Sherry is required so we had to go out and buy some specially. We opted for Tudor Rose ‘We can’t legally call it Sherry’ Cream which at £2.08 was the cheapest we could find in Sainsbury’s. With hindsight this was a mistake.

Calamari with Baked Beans

Preparation time: 15 minutes plus overnight soaking
Cooking time: 2½ hours
Skill level: Easy

Ingredients

  • dried haricot beans – 200g
  • calamari – 350g
  • large onion – chopped
  • 2 celery sticks – chopped
  • chopped tomatoes – 400g tin
  • garlic – 6 cloves – finely chopped
  • fennel seeds – 1 tsp
  • paprika – 2 tsp
  • cayenne pepper – pinch
  • zest of ½ lemon
  • 2 bay leaves
  • 2-3 sprigs of thyme
  • fish stock – 750ml
  • sherry – half a glass
  • honey – 1 tsp
  • olive oil
  • s & p

Soak the beans overnight in plenty of cold water.

Beans soaking

Heat the oil in a large heavy bottomed pan, add the squid and fry for 3-4 minutes until starting to colour.

Add the onion, celery, garlic, fennel seeds, paprika and cayenne and fry for 5 minutes until the onion starts to soften.

Ingredients

Drain the beans and add to the pot along with the tomatoes, lemon zest, thyme, bay leaves, honey, stock and sherry. Bring to a gentle simmer and cook uncovered for 2 hours after which time the sauce should deliciously thick and the beans and squid perfectly tender.

Taste and season.

Serve with a chunk of homemade bread

Verdict: This is delicious. The sauce is thick with a hint of aniseed and the squid as tender as a kiss on the forehead from Nurse Mary McKind. I urge you to invest the time and make this.

Drink: This was pre-pub ballast, so water.

Entertainment: A slideshow of Libyan adventures.

Tags: Fish · Main Course

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