4 Portions
• 2 x tins (400 g each) butter beans
• half a red onion, finely chopped
• 2 garlic cloves, finely chopped
• 50 ml olive oil
• juice of 1 lemon
• salt and freshly ground black pepper to taste
• 30 ml olive oil for frying
• 15 ml butter
• 1 anchovy fillet
• 500 g calamari rings and tentacles
• juice of half a lemon for seasoning
Drain the butter beans and rinse in cold water. Mix with the chopped onion, garlic, olive oil and lemon juice and season with salt and pepper. Heat the olive oil, butter and anchovy fillet in a pan. Add the calamari and fry for about 10 minutes. Season with salt and pepper and add the lemon juice. Spoon on top of the beans and serve.