[TCF Oct] Seared Calamari with White Beans.

12 ounces calamari, cut into 1/4-inch rings
1/2 tablespoon chopped garlic
1/4 teaspoon red chili flakes
Sea salt and freshly ground black pepper
4 ounces chorizo(Spanish), sliced into 1/4-inch disks
1 tablespoon olive oil
1/2 cup cooked white beans, in their juice
1 orange bell pepper, roasted, seeded, cut into 1/4-inch dice
1 tablespoon chopped parsley leaves
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter
Croutons, for garnish, recipe follows

In a small bowl, mix together the calamari rings, garlic, chili flakes, sea salt, and freshly ground black pepper. Set aside.

Heat a skillet over medium-high heat. Toss in the chorizo and cook, shaking frequently, for 3 to 5 minutes or until slightly browned. Transfer the chorizo to a plate lined with a paper towel. Wipe out the skillet and return to high heat.

Add the oil to the skillet and heat until very hot. Add the calamari mixture to the skillet; be careful because the pan will flame. Saute for a few minutes and then add the chorizo, beans and their juice, orange bell pepper, parsley, lemon juice, and butter. Bring to a boil and simmer for 1 to 2 minutes. Adjust seasonings. If there isn't enough liquid, add a few tablespoons of water.

To serve, pour the stew into a shallow bowl and pass the croutons.

Croutons:

3 tablespoons olive oil

1 garlic clove, creamed

Sea salt and freshly ground black pepper

1 baguette

Preheat oven to 350 degrees F.

Mix the olive oil, garlic, parsley, sea salt, and freshly ground black pepper together. Cut the baguette into 1/4-inch slices at a severe angle. Lay baguette slices on a cookie sheet and brush with the seasoned oil. Bake for 10 to 12 minutes or until golden.