1 loaf ciabatta, cut into 1cm-thick slices
1 glug PnP olive oil, plus extra to fry
300 grams calamari rings, or tubes
1 link chorizo, sliced
1 packet PnP cherry tomatoes, halved
1 can PnP butter beans, (400g)
5 ml ground cumin
20 ml lime juice, plus extra for serving
1 handful PnP fresh basil leaves
1 dollop Clover sour cream, (optional)
Brush bread with oil and toast on a hot griddle pan.
Heat a glug of oil in a pan over a high heat.
Fry seasoned calamari in batches until just cooked (about a minute). Remove from pan.
Add another glug of oil and fry chorizo.
Add tomatoes, beans and cumin and fry.
Return calamari to pan, season and add lime juice.
Cook to reheat.
Pile calamari onto ciabatta slices. Top with basil leaves and sour cream (if using).