Smoky squid and beans from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 63) by Nigella Lawson

  • garlic
  • lemons
  • tomato purée
  • squid
  • chilli flakes
  • Amontillado sherry
  • judion beans
  • sweet smoked paprika
  • sea salt flakes
  • EYB Comments

    Can substitute dry sherry of your choice or lemon juice for Amontillado sherry, tinned butter beans for judion beans, and prawns for squid.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry of your choice or lemon juice for Amontillado sherry, tinned butter beans for judion beans, and prawns for squid.

  • SheilaS on December 15, 2023

    I used Rancho Gordo Christmas Lima beans and subbed in vermouth for the dry sherry. Very flavorful for something so quick and easy. I served the Scandi Cucumber Salad from the same book alongside and would definitely recommend something pickle-y like that to go with the rich flavors here. I'll make this again.

  • kari500 on September 16, 2022

    Loved this. Made with shrimp, which I cut up. Used 2 cans Great Northern (cooking for 3, did 1 1/2 x recipe). A little extra garlic. Served with toast and a salad. Very happy with this.

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