Quick Chipirón and Chorizo Stir-fry
Quick Chipirón and Chorizo Stir-fry
Ingredients
For the Stir-fry Base
- 350 g cooked white beans
- 190 g Galician chorizo criollo, (2 sausages), sliced
- 150 g mushrooms, sliced
- 120 g onion, finely diced
- 3 garlic cloves, minced
- 1 handful fresh spinach
- 2 tablespoons extra virgin olive oil, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Chipirones
- 200 g chipirones, small squid, cleaned
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil, as needed
Instructions
- 1
Heat a generous splash of olive oil (about 2 tablespoons) in a large pan or wok over medium-high heat. Add the sliced chorizo and cook until lightly browned and fragrant, about 3-5 minutes. Remove the chorizo from the pan and set aside, leaving the rendered fat in the pan.
⏱️ 5 min
- 2
Add the diced onion to the same pan and cook until softened and translucent, about 3-4 minutes. Stir in the 3 minced garlic cloves and cook for another minute until fragrant.
⏱️ 5 min
- 3
Add the sliced mushrooms to the pan. Sauté, stirring occasionally, until they release their moisture and begin to caramelize, about 5-7 minutes. Season with salt and black pepper to taste.
⏱️ 7 min
- 4
Return the cooked chorizo to the pan. Add the cooked white beans and toss everything together until heated through, about 2-3 minutes. Stir in the fresh spinach, cover the pan, and let the remaining heat wilt the spinach, about 1-2 minutes.
⏱️ 5 min
- 5
While the stir-fry finishes, heat 1 tablespoon of olive oil in a separate pan over high heat. Add the cleaned chipirones and sear for 1-2 minutes per side until opaque and lightly golden. Be careful not to overcook them, as they can become rubbery.
⏱️ 4 min
- 6
In a small bowl, combine the finely chopped parsley and 2 minced garlic cloves to create a picada. Add this picada to the pan with the seared chipirones. Immediately add the white wine and lemon juice to deglaze the pan, scraping up any caramelized bits from the bottom. Cook for 30 seconds to 1 minute until the liquid slightly reduces.
⏱️ 2 min
- 7
Serve the chipirones immediately over the chorizo and white bean stir-fry.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chipirón and Chorizo Stir-fry
For the Stir-fry Base
- 350 g cooked white beans
- 190 g Galician chorizo criollo, (2 sausages), sliced
- 150 g mushrooms, sliced
- 120 g onion, finely diced
- 3 garlic cloves, minced
- 1 handful fresh spinach
- 2 tablespoons extra virgin olive oil, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Chipirones
- 200 g chipirones, small squid, cleaned
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil, as needed
Instructions
- 1
Heat a generous splash of olive oil (about 2 tablespoons) in a large pan or wok over medium-high heat. Add the sliced chorizo and cook until lightly browned and fragrant, about 3-5 minutes. Remove the chorizo from the pan and set aside, leaving the rendered fat in the pan.
⏱️ 5 min - 2
Add the diced onion to the same pan and cook until softened and translucent, about 3-4 minutes. Stir in the 3 minced garlic cloves and cook for another minute until fragrant.
⏱️ 5 min - 3
Add the sliced mushrooms to the pan. Sauté, stirring occasionally, until they release their moisture and begin to caramelize, about 5-7 minutes. Season with salt and black pepper to taste.
⏱️ 7 min - 4
Return the cooked chorizo to the pan. Add the cooked white beans and toss everything together until heated through, about 2-3 minutes. Stir in the fresh spinach, cover the pan, and let the remaining heat wilt the spinach, about 1-2 minutes.
⏱️ 5 min - 5
While the stir-fry finishes, heat 1 tablespoon of olive oil in a separate pan over high heat. Add the cleaned chipirones and sear for 1-2 minutes per side until opaque and lightly golden. Be careful not to overcook them, as they can become rubbery.
⏱️ 4 min - 6
In a small bowl, combine the finely chopped parsley and 2 minced garlic cloves to create a picada. Add this picada to the pan with the seared chipirones. Immediately add the white wine and lemon juice to deglaze the pan, scraping up any caramelized bits from the bottom. Cook for 30 seconds to 1 minute until the liquid slightly reduces.
⏱️ 2 min - 7
Serve the chipirones immediately over the chorizo and white bean stir-fry.
⏱️ 1 min