Seared Squid, Chilli, Tomato & Chickpea Stew
- 1 lemon
- 3 garlic cloves
- 400g cherry tomatoes
- 3 x 400-g tins of chickpeas
- 1 small bottle red wine
- 3 tbsp chilli relish or jam, plus extra to serve
- 300g prepared fresh (or defrosted if fresh not available) squid
- 1 bag of rocket (arugula)
- crusty bread
- mayonnaise
- olive oil
- salt and black pepper
Cut the lemon into four wedges. Get a large frying pan over a high heat and drizzle in a good glug of olive oil. Crush in the unpeeled garlic cloves and cook for 30 seconds, stirring, then chuck in the whole cherry tomatoes and continue to stir. Open and drain the liquid from the tins of chickpeas and tip them into the pan. Pour in the red wine and add the chilli relish or jam. Season generously with salt and black pepper and leave to bubble away.
Get a second large frying pan searingly hot – you want it almost smoking. Meanwhile, pat the squid dry on a clean tea towel, then slice into rings and season with salt and black pepper. Drizzle some olive oil into the very hot frying pan, then tip in the squid. Fry for 2 minutes, moving the squid around the pan with tongs, until it is all evenly charred and tender.
Turn off the heat under the chickpea stew and scatter over the rocket, then tip over the charred squid. Serve at the table with lemon wedges, crusty bread, mayo and more chilli relish or jam.
SPEED HACK:
We've got two words for you MOB: chilli jam. This hero ingredient adds an instant injection of heat and sweetness which is essential here for mellowing the acidity of the red wine quickly. Get it in your store cupboards and thank us later.
