Here’s another fond food memory from Madrid: stir fried saffron squid with flat beans! Or in Spanish: judías con calamares… Squid and what? What a surprising flavor combo!
Another one of our fond food memory that we brought home with is after visiting another country.
This time this one comes straight from the lovely city streets of Madrid…
Judías con calamares!
I was with a bunch of Spanish local friends and avid foodies visiting this marvelous city and one night they brought us to a restaurant by the name of Surtopia. It turned out to be quite a fancy place but the food was absolutely gorgeous, pure, affordable and honest.
No foams here or chlorophyll drops there.
Dishes with excellent fresh products and ingredients. We had a hard time making a choice on what to eat because quite honestly all of their dishes on the menu sounded very promising.
Squid with Flat Beans (Judías con Calamares)
I also remember the pickled sardines with shaved cucumber plated up in a typical oval fish can. Then followed by fried tortillitas full of tiny crispy shrimp, the creamiest ensaladilla rusa and amazing ox meatballs.
I’m glad that in Spain it is absolutely normal to share food. That way were able to taste several other splendid dishes.
But when the squid and flat green beans appeared on the table, the hubs and I automatically looked at each other and said: we will make this one at home one day.
How simple and pure is this!
So for his birthday I decided to surprise him and make him a portion of squid and flat beans, together with white beans and clams. I put it in front of him and before I had said anything he said: “Squid with flat beans! Madrid!”
Mission accomplished I guess.
- 9 oz fresh baby squid (250 g)
- 1 lb fresh flat beans (450 g)
- 1 450 g garlic clove
- a pinch saffron threads or powder
- 1 bay leaf
- olive oil
- paprika powder
- a handful fresh mint
- Soak the saffron threads in a tiny bit of water. If you are using saffron powder, skip this step.
- Clean the squid: see here how to clean squids step by step.
- Once the squid is cleaned and rinsed well, cut the squid into smaller bite-size rings.
- Store the squid in the fridge for now. Trim the flat beans and cut them into bite-size wedges. Rinse them thoroughly.
- Peel and chop the garlic clove. Add it together with some olive oil and the bay leaf to a large non-stick pan.
- Gently fry the garlic over medium heat for a couple of minutes. Then add the chopped flat beans.
- Stir, put a lid on the pan and cook the beans for 6 to 7 minutes until warmed through but keep them crunchy.
- Then transfer the beans to a clean plate and add extra olive oil to te pan. Turn the heat high now. Add the chopped up squid.
- Quickly stir fry the squid for a minute. Season with some salt and a pinch of spicy paprika. Don't overcook it or the squid will become chewy and rubbery.
- After one minute turn off the heat. Add the flat beans back to the pan together with the soaked saffron and its soaking water (or the saffron powder).
- Stir the squid and beans well, add the fresh mint leaves and let it all sit in the hot pan for another 2 minutes. Check the seasoning and add extra salt or spicy paprika. Scoop the squid and flat beans onto deep plates, drizzle with olive oil and serve immediately.