Recipe: Pan-fried squid with broad beans and chorizo

From The Agrarian Kitchen by Rodney Dunn

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Pan-fried calamari, from The Agrarian Kitchen by Rodney Dunn

Pan-fried calamari, from The Agrarian Kitchen by Rodney Dunn

The Agrarian Kitchen by Rodney Dunn
The Agrarian Kitchen - Tourism Tasmania and Peter Whyte


The Agrarian Kitchen is a paddock to plate cooking school nestled in the Derwent Valley in Southern Tasmania. 

Based in a 19th century schoolhouse and using produce from their sustainable kitchen garden/working farm, owners Rodney Dunn and Séverine Demanet host hands-on cooking classes which are booked out well in advance.

The Agrarian Kitchen classes strike a chord with people who are looking for some respite from the overwhelming busyness of today's world. The organic produce used is picked, plucked and harvested from the five acres which is also shared with the rare-breed Wessex saddleback and Berkshire pigs, Bernvelder chickens, British Alpine and Toggenburg goats, a flock of geese and not forgetting those important workers, honeybees.

Rodney Dunn is a former editor of Australian Gourmet Traveller magazine and one time apprentice to Chef Tetsuya Wakuda. Here he shares this tasty recipe for squid and broad beans which is featured in the his book simply titled The Agrarian Kitchen.

Rodney says: when we use broad beans in class, it usually divides the crowd; people seem to either love or hate them. On closer investigation those who hate them have usually suffered through mealy and starchy broad beans that have been picked too late. To add insult to injury, the beans have then been boiled until they are grey and watery.

Broad beans need to be picked young and sweet, like peas. At this size they can be eaten raw or just lightly blanched – and come with a proud track record of converting every hater I’ve come across into a lover. Well, let’s say a liker . . .


Pan-fried squid with broad beans and chorizo (serves 4)


  • 300 g young broad beans (from about 800 g beans in pods)
  • 500 g squid, cleaned, tentacles reserved
  • 80 ml (1/3 cup) olive oil
  • 6 cloves garlic, thinly sliced
  • 100 g chorizo, cut into 1cm pieces
  • 3 strips lemon rind
  • to serve: sea salt and freshly ground black pepper, a large handful mint leaves and coarsely torn lemon wedges


  1. Bring a large saucepan of salted water to the boil over high heat, add broad beans and cook for 1 minute, then drain in a sieve and refresh under cold running water.
  2. Using a sharp knife, thinly slice squid tubes into strips about 5 cm long. Cut tentacles to separate each leg and set aside.
  3. Heat olive oil in a large frying pan over medium–high heat, add garlic and sauté until fragrant, about 1 minute.
  4. Add squid and chorizo and sauté until squid is just cooked and beginning to colour.
  5. Add broad beans and lemon rind, then season with salt and pepper and cook until beans are just warmed through.
  6. Stir through mint leaves and serve immediately, with lemon wedges for squeezing.

This recipe from The Agrarian Kitchen is reproduced with the permission of Lantern Australia and Rodney Dunn, available at all good bookstores.

Read The Agrarian Kitchen Press release here »


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