Fabes con calamares

Go to Image Beans with squid

Ingredients for 6 people

For the fabes:
- 1 Kg of fabes
- 1/2 onion
- 1/2 leek
- 1 tomato
- Olive oil

For the squid
- 1 squid of 1 Kg
- 3 onions
- 1 bread roll
- 4 sachets of ink
- Fish stock
- 4 cloves of garlic
- olive oil
- Pepper
- salt

For 'Les Fabes
We soak them for 14 hours.
We make a traditional stew with 'les fabes', half an onion, half a leek, a tomato and a dash of olive oil.
Once the 'les fabes' are cooked, remove the onion, leek and tomato, mash everything and add it to the 'les fabes', passing it through a sieve. Set aside.

For the squid
To make the squid ink sauce, first poach the onion. As it cooks, add the fried bread, the squid ink and the fish stock. Leave to cook for 15 minutes and season the sauce with salt and pepper. When it is ready, blend it and pass it through a sieve.
Clean the squid and cut it into squares of approximately 1 cm. Sauté for 10 minutes and add the ink sauce. Leave to cook until the squid is done.
Finally, add the squid and 'les fabes' and bring to the boil.