This tapas-style treat is good for outdoors events
1 low-calorie sunflower oil splash
1 onion, stripped and cleaved
2 garlic cloves, stripped and cleaved
½ tsp smoked sweet paprika
200g arranged squid rings
390g container hacked tomatoes
45g chorizo, daintily cut
215g tin spread beans, depleted and washed
1 tbsp newly hacked level leaf parsley
Splash a profound skillet 4-5 times with the low calorie oil shower, at that point include the onion and fry over a medium warmth for 5 minutes until mellowed. Include the garlic and fry for a further 2-3 minutes. Mix in the paprika and squid and cook for 1 moment.
Include the hacked tomatoes and 100ml water. Bring to the bubble at that point diminish the warmth to a stew. Spread and cook for 40-50 minutes until the squid is delicate, blending once in a while. Mix in somewhat more water towards the finish of the cooking time if important.
Not long before the stew is prepared, heat a little non-stick skillet until hot. Include the cut chorizo and fry for 2-3 minutes until cooked and fatigued. Eliminate and channel on kitchen paper.
Mix the margarine beans into the stew and season to taste with newly ground dark pepper. Serve in warmed dishes finished off with the fatigued chorizo and hacked parsley.