Mediterranean Squid
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 1 garlic clove sliced
- 75 g pitted black olives
- 1 red chilli deseeded and finely sliced
- pinch of paprika
- 400 g can chopped tomatoes
- 400 g can butter beans rinsed and drained
- 600 g squid cleaned and sliced into rings
- grated rind of 1 lemon
- small handful of parsley chopped
- salt and pepper
- lemon wedges to serve
Instructions
- Heat the oil in a large pan, add the onion and garlic and fry for 3–4 minutes until softened.
- Add the olives, chilli and paprika and cook for a further 1 minute.
- Stir in the tomatoes and simmer for 12 minutes.
- Add the butter beans and season well.
- Bring to the boil, then add the squid, cover and simmer for 5–6 minutes until the squid is cooked through and tender.
- Sprinkle with the lemon rind and chopped parsley and serve with lemon wedges.
Notes / Tips / Wine Advice:
For salt & pepper squid,
mix together 85 g gram flour, 85 g rice flour, 2 tablespoons crushed Sichuan peppercorns, 2 teaspoons cracked black pepper and 1 teaspoon sea salt in a bowl. Heat about 7 cm vegetable oil in a deep pan or wok to 180–190°C (350–375°F), or until a cube of gluten-free bread browns in 30 seconds. Cut 400 g cleaned squid into rings, then coat in the seasoned flour and deep-fry in batches for about 2–3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper, sprinkling with a little more salt. Serve sprinkled with a few chopped spring onions and a dipping sauce. Calories per serving 232 (not including dipping sauce)Nutritional Information
Calories: 257 kcal
