RECIPE OF THE WEEK – Haricot Beans with Cuttlefish, Prawns and Squid

Alubias Pochas a la Marinera con Sepia, Gambas y Calamar

Chef Pedro Martinez of NORAY provides another of a series of simple recipes for you to try at home – Haricot Beans “a la Marinera”.


For 4 people

  • 400 grams White Haricot Beans, pre-cooked, drained, and reserved
  • 1 medium squid, cut into pieces
  • 1 medium cuttlefish, cut into pieces
  • a few strands of saffron
  • 50 grams natural tomato – diced
  • one teaspoon sweet paprika
  • 300 millilitres of fish stock
  • 8 prawns, peeled (but keep the shell and head)


  1. Place the squid and cuttlefish pieces into a pan to fry and when they start to colour, add a few strands of saffron and the diced tomato, then let simmer for 15 minutes.
  2. In a frying pan, place the heads and shells of the prawns and fry, crushing them. Then add a little white wine (the amount of a small cup of coffee) and leave for a while so that the alcohol evaporates then add to the fish stock to enhance the flavour.
  3. Before adding, pass the stock through a strainer to remove the remains of the heads, shells and other detritus so that you are left with the liquid only.
  4. Once the seafood / tomato mix has done, add the sweet paprika and cook over a low heat for a few more seconds and then add the fish stock and the beans over a medium heat, letting it boil gently for about more five minutes.
  5. Add the prawns, leave for three more minutes.

RELATED LINK: Restaurant Directory – Noray