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1
In a small bowl, mix together the calamari rings, garlic, chili flakes, sea salt, and freshly ground black pepper.
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2
Set aside.
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3
Heat a 12-inch skillet over medium-high heat.
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4
Toss in the chorizo and cook, shaking frequently, for 3 to 5 minutes or until slightly browned.
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5
Transfer the chorizo to a plate lined with a paper towel.
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6
Wipe out the skillet and return to high heat.
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7
Add the oil to the skillet and heat until very hot.
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8
Add the calamari mixture to the skillet; be careful because the pan will flame.
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9
Saute for a few minutes and then add the chorizo, beans and their juice, red bell peppers, parsley, lemon juice, and butter.
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10
Bring to a boil and simmer for 1 to 2 minutes.
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11
Adjust seasonings.
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12
If there isn't enough liquid, add a few tablespoons of clam juice or water.
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13
To serve, pour the stew into a shallow bowl and pass the croutons.
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14
3 tablespoons olive oil
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15
1 garlic clove, creamed
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16
1 tablespoon chopped fresh parsley leaves
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17
Sea salt and freshly ground black pepper
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18
1 baguette
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19
Preheat oven to 350 degrees F.
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20
Mix the olive oil, garlic, parsley, sea salt, and freshly ground black pepper together.
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21
Cut the baguette into 1/4-inch slices at a severe angle.
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22
Lay baguette slices on a cookie sheet and brush with the seasoned oil.
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23
Bake for 10 to 12 minutes or until golden.
