Orecchiette con Calamari e Chorizo
Pasta Shells and Beans with Squid and Chorizo

About This Recipe

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my pasta shells and beans with squid and chorizo for you to enjoy.

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

TwitterFacebook

6

Serves

12

Ingredients

Pork

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

  • 100g Chick Peas, Tinned & Drained
  • 100g Borlotti Beans, Tinned & Drained
  • 15 Cherry Tomatoes, Quartered
  • 1 Red Chilli, Medium-Hot, Deseeded & Thinly Sliced
  • 1 Clove Garlic, Peeled & Finely Chopped
  • 3 Tablespoons Flat Leaf Parsley, Finely Chopped
  • 2 Tablespoons Lemon Juice, Freshly Squeezed
  • 8 Tablespoons Extra Virgin Olive Oil
  • 400g Squid
  • 80g Hot Chorizo Sausage, Thinly Sliced
  • 500g Orecchiette Shells
  • To Taste Salt

Weight Converter

Found in This Book

Feast your eyes on the finest pasta shells and beans with squid and chorizo! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Put the chickpeas and beans in a large bowl with the tomatoes, chilli, garlic and parsley. Pour in the lemon juice and 5 tablespoons of the oil, season with salt and toss gently together. Set aside.
  2. Cut open the body pouch of each squid along one side and use the tip of a small sharp knife to score the inner side into a fine diamond pattern. Then cut each pouch first in half lengthways and then across into 7cm pieces.
  3. Heat the remaining oil in a large frying pan over a high heat and add in the squid pieces (scored side up so that they will curl attractively). Also add in the tentacles.
  4. Sear for about 30 seconds, then turn them over and continue to sear for another 30 seconds until golden and caramelised. Season with salt, add the chorizo to the pan and cook for a further minute, keeping the heat high.  Set aside.
  5. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
  6. Return the saucepan to a low heat and pour in the bean mixture, the squid and the chorizo. Stir everything together for 1 minute to allow the flavours to combine.
  7. Serve immediately and please do not be tempted to serve it with any grated cheese on top.

Once you’re done, simply sit back and enjoy your pasta shells and beans with squid and chorizo and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Tagliatelle with Sausages, Rosemary and Porcini Mushrooms

View Recipe

Next Recipe

Fillet of Cod with Spicy Red Pesto

View Recipe

Discuss This Recipe

More RecipesGet Inspired

CuccioloneChocolate Ice Cream Sandwich

Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.

12

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Gnocchetti sardi fatti in casaHomemade Sardinian Pasta Shells

Making pasta can be a bit of a chore, but gnocchetti sardi (also known as malloreddus) is really easy. You don’t need a pasta machine – just mix, roll, shape and cook. Unlike most other types of home-made pasta, which contain eggs, the dough for these shells is made from flour and water, giving the pasta a firmer texture. The shells are best served with a chunky sauce such as a ragù made from...

4

Serves

2

Ingredients
View Recipe

Linguine ai Gamberi e RucolaPasta Ribbons with Prawns and Rocket

This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

ZABAIONE AL LIMONCELLO CON FRAGOLEZabaione with Limoncello & Strawberries

Zabaione is an old Venetian dessert traditionally made with Marsala wine (or sometimes vin santo), but here I’ve given it a southern Italian twist by using limoncello – a lemon-flavoured liqueur that is produced mainly in Campania. It’s made from Amalfi lemons, which are famous for their wonderful sweet flavour and fragrance and exceptionally large size. Raspberries are equally delicious with...

6

Serves

6

Ingredients

Strawberries

Main Ingredient
View Recipe

Orecchiette con cime di rapeOrecchiette with Broccoli, Garlic and Chilli

I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Rotolini di Zucchine Ripieni di Ricotta, Noci e Peperoni GrigliatiCourgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe