Jose Pizarro’s Sautéed Baby Squid With Broad Beans & Mint


Jose Pizarro divulges how to create this simmering baby squid

“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.”

• 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)

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.
3 Fry the baby squid for a couple of minutes until almost cooked and slightly charred.
4 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.

Recipe courtesy of Jose Pizarro, extracted from Catalonia 



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