Sautéed baby squid with broad beans & mint

Sautéed baby squid with broad beans & mint

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

I’ve brought a little sweetness to this recipe by adding some caramelised onions. You could also pan-fry some black butifarra and add it in at the end, for another mar y montaña recipe.

We were cooking for all the team at Empordá and I couldn’t resist adding some of the beautiful rosemary flowers to the dish, not only for the colour but for the taste too.

Ingredients

Quantity Ingredient
50ml olive oil, plus extra for frying
50g unsalted butter
2 large onions, very finely sliced
500g fresh baby squid, cleaned
300g baby broad beans
150g light fresh fish stock
2 tablespoons chopped mint
rosemary flowers, to sprinkle (optional)

Method

  1. Heat the olive oil and butter in a pan and, when foaming, add the onions. Cook slowly for 10 minutes then cover with a lid and cook for a further 45–50 minutes until really sticky and caramelised.
  2. When the onions are nearly cooked, heat a layer of oil in a clean pan over a really high heat. Fry the baby squid for a couple of minutes until almost cooked and slightly charred. Add the squid to the onions with the broad beans and stock and simmer for a few minutes until the beans and squid are tender. Add the mint and rosemary flowers, if using. Serve straight away.
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