A robust one-pot meal filled with tender shellfish and nutritious beans! Serve with garlic bread on the side if you fancy!
Serves: 5-6 Preparation time: 10′ Cooks in: 50′ Ready in: 1h
1 cup white beans, boiled, drained
1 cup red beans, boiled, drained
1 kg squids fresh or frosted, sliced
2 garlic cloves, finely chopped
1 red chili pepper, finely chopped
500 g tinned tomatoes, chopped
1 cup pine nuts, roasted
1 cup black raisins
1 cup black olives or green, sliced or whole (pitted)
½ cup extra-virgin olive oil
fresh parsley, finely chopped
salt, freshly ground black pepper
In a large pan heat oil on medium heat. Cook garlic and chili pepper until fragrant. Add tomatoes, season well with salt and pepper, stir and simmer for 10 minutes. Add pine nuts, raisins and olives and simmer for another 10 minutes until sauce thickens.
Stir in squids and cook for 5 minutes. Season with extra salt and pepper if necessary and serve warm, sprinkling with fresh parsley.
Photo Constantine Kafiris / Food styling Antonia Kati