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.


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

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.

  • Preparation time: 25 minutes to 30 minutes

Serves: 4 as a starter

3 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Sep 25 13:41:54 BST 2014.