Sauté of squid, chorizo, butterbeans, tomato, garlic, lemon & parsley

Courtesy Peter Goffe-Wood from Kitchen Cowboys in Salt River and a Master chef SA judge

Ingredients

Heat a little oil in a hot sauté pan. Add the chorizo.
When the chorizo begins to take on some colour, add the squid followed by the roughly chopped tomatoes.
As the tomato begins to break down, add the butterbeans, garlic, chopped parsley, butter and the lemon juice.
When the butter has melted, remove the pan from the heat and serve.
Adjust the seasoning with salt and freshly ground black pepper.