Pan-fried squid with broad beans and chorizo

Ingredients

• 300 g young broad beans (from about 800 g beans in pods)
• 500 g squid, cleaned, tentacles reserved
• 80 ml (⅓ cup) olive oil
• 6 cloves garlic, thinly sliced
• 100 g chorizo, cut into 1 cm pieces
• 3 strips lemon rind
• sea salt and freshly ground black pepper large handful of mint leaves, coarsely torn lemon wedges, to serve

Instructions

Bring a large saucepan of salted water to the boil over high heat, add broad beans and cook for 1 minute, then drain in a sieve and refresh under cold running water.

Using a sharp knife, thinly slice squid tubes into strips about 5 cm long. Cut tentacles to separate each leg and set aside.

Heat olive oil in a large frying pan over medium–high heat, add garlic and sauté until fragrant, about 1 minute. Add squid and chorizo and sauté until squid is just cooked and beginning to colour.  Add broad beans and lemon rind, then season with salt and pepper and cook until beans are just warmed through. Stir through mint leaves and serve immediately, with lemon wedges for squeezing.

Recipe and image from The Agrarian Kitchen, Rodney Dunn, with photography by Luke Burgess (Lantern, $59.99 hbk).