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

Crocchette di Barbabietola e SalmoneBeetroot Rosti with Smoked Salmon and Horseradish Cream

I have to admit that I'm not a great lover of beetroot, probably because I don’t particularly like sweet and sour together. This, however, is one of the few ways that I will eat beetroot because it works beautifully with the smoked salmon. If you are a beetroot virgin – here you go, this is the one to try. Make sure that you cook the rostis until they are very crispy.

4

Serves

11

Ingredients

Salmon

Main Ingredient
View Recipe

Petti di pollo al forno con pomodoriniTray-baked Chicken with Tomatoes and Olives

Tray-bakes are the perfect way of cooking for a family. They’re quick and easy to prepare, and you can be inventive with flavours.

4

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Conchiglie VegetarianeShell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

7

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe

Tonno Scue’ Scue’Seared Tuna Steak with Courgettes and Capers

If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. Southern Italian people, me included, are absolutely crazy about tuna. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. The reason it is called this is because the few ingredients used are put...

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Avocado Grigliato Ripieno di Pomodori, Cipollotti, Olive e CapperiGrilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers

This dish is rather retro and I used to make it when I first came to London as a teenager. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with your favourite salad leaves.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe