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    Theo Randall's Pan-fried squid with cannellini beans

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    Theo Randall's Pan-fried squid with cannellini beans

    If you have time, make this with dried beans (cannellini or borlotti): soak them overnight, then simmer gently in three times their volume of water with the sage, chilli, garlic and tomatoes for about 1 hour until tender. Use about a quarter of the cooking liquor for the bean mix.

    • Preparation time: 25 minutes to 30 minutes

    Serves: 4 as a starter

    Ingredients

    6 cleaned squid (with tentacles)  
    Extra virgin olive oil
    1 fresh red chilli, seeded and finely chopped
    3 anchovy fillets (in oil), chopped  
    2 tbsp chopped flat leaf parsley 
    Juice of ½ lemon

    FOR THE BEANS
    2 plum tomatoes  
    400g can cannellini beans 
    Sprig of sage
    1 fresh red chilli, pricked with a knife
    1 clove garlic, cut into quarters
    3 tbsp extra virgin olive oil
    1 tsp red wine vinegar
    Sea salt and freshly ground black pepper

    TO SERVE

    70g pack wild rocket, chopped and dressed with 1 tbsp olive oil and juice ½ lemon 

    Method

    1 Start with the beans. Score the skin of the tomatoes, then put into a pan of boiling water and leave to blanch for 1 minute. Transfer to a bowl of cold water using a slotted spoon, then remove the skin. Chop the tomatoes. Drain and rinse the beans and put in a saucepan with the tomatoes, sage, chilli, garlic and 100ml water. Simmer gently for 10–15 minutes.

    2 Meanwhile, cut each squid body in half lengthways and open out, skinned side down. Score with a sharp knife in a criss-
    cross pattern. Set aside with the tentacles. 

    4 Discard the chilli and sage from the beans. Remove the garlic and mash it with a fork, then return to the beans.
    Add the olive oil and vinegar and season with salt and pepper and. Keep warm. 

    5 Season the squid with salt and pepper and rub a little olive oil into the scored flesh. Set a non-stick frying pan over a medium heat. When hot, add the squid pieces, scored side down, along with the tentacles. Cook for 1 minute until golden brown, then turn over. Add the chilli, anchovies, parsley and lemon juice. 

    6 Remove the squid and quickly slice into bitesize pieces. Return to the pan and toss briefly over the heat to mix with the other ingredients.

    7 To serve, spoon the bean mixture into the centre of each plate. Top with the squid and scatter over the dressed rocket.

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