This quick and easy squid dish is made even more flavourful with the addition of chorizo
Cut each squid tube in half down the length. Cut each half into 3 equal sized pieces. Lay the squid pieces on a chopping board with the softer inside facing up. Using a sharp knife, score the squid in a criss-cross pattern, taking care not to cut all the way through.
Heat the oil in a large non-stick frying pan over a high heat and quickly fry the squid for 1 minute, until it has curled up and is lightly golden. Remove with a slotted spoon and set aside.
Reduce the heat and add the onion and garlic and gently fry for 5 minutes until softened. Add the chorizo and cook for a further 1 minute.
Stir in the flour, cook for 1 minute, remove from the heat and gradually stir in the stock. Return to the heat and bring to the boil, stirring, until the sauce has thickened. Add the butter beans, lemon juice and squid, and gently heat. Season to taste and serve.