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Theo Randall's Pan-fried squid with cannellini beans
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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.
Serves: 4 as a starter
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
70g pack wild rocket, chopped and dressed with 1 tbsp olive oil and juice ½ lemon
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.
This recipe was first published in September 2014.