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


  • 200 g squid
  • 100 g chorizo sliced
  • 1 tin butterbeans drained
  • 3 tomatoes, blanched, peeled and roughly chopped
  • Juice of 1 lemon
  • 100g unsalted butter
  • 1 cup flat leaf parsley, roughly chopped (reserve a pinch for garnish)
  • 2 cloves garlic, finely chopped


  • 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.