White beans with cuttlefish in garlic and parsley

Name: White beans with cuttlefish in garlic and parsley (Mongetes de Santa Pau con chipirones)
Cuisine: Spanish
Ingredients: salt and pepper to taste; 250 g (9 oz) white beans, cooked and drained; 2 tbsp finely chopped flat-leaf parsley; balsamic vinegar; 3 tbsp olive oil; 400 g (14 oz) fresh cuttlefish, prepared and cleaned; 1 clove garlic, minced; salt and pepper to taste

Mongetes de Santa Pau con chipirones

Preparation info

For
8
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

White beans from Santa Pau will make your tapa truly Catalan, but if you can’t get them, substitute other beans. Choose ones that are as small as possible; even canned beans are fine. Equally, the cuttlefish can be replaced by squid.

Ingredients

3 tbsp olive oil
400 g (14 oz) fresh cuttlefish, prepared and clea

Europe
Spain
Fish course
Pescatarian
Gluten-free

Method

Heat the oil in a wok or a frying pan over a high heat and add the cuttlefish, garlic and a little pepper. Sauté for 1 minute, tossing the fish and garlic.
Add the white beans and parsley and continue to sauté for 1 more minute. Season with salt and pepper. Transfer to a serving platter, splash with vinegar and serve immediately.