- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
For the tomatoes
- 3 ripe plum tomatoes, cut in half horizontally
- 50 g butter
- 1 tsp dried red chilli flakes
- 1 cloves garlic, sliced
- 1 anchovy fillets, diced
- ¼ lemons, grated zest only
- 1 tbsp chopped oregano
- 2 tbsp double cream
For the squid
- 8 baby squid, cleaned, 2 roughly chopped, 6 left whole
- 100 g fresh breadcrumbs
- 1 tbsp chopped dill
- 1 tbsp chopped tarragon
- 1 tbsp chopped parsley
- ¼ lemons, juice only
- 1 cloves garlic, crushed
- 1-2 tbsp olive oil
For the garnish (optional)
- 8 strands sea arrowgrass, (optional)
- small bunch orache, (optional)
- 6 wild garlic flowers, (optional)
1. For the tomatoes: arrange the tomatoes in a single layer in a saucepan with the butter, season with salt and black pepper and place over a medium heat. When the butter is melted reduce the heat slightly and simmer gently for 2-3 minutes.
2. Sprinkle in the chilli flakes, garlic and anchovy fillet and simmer gently for 10 minutes then add the lemon zest, oregano and double cream. Simmer together for 3-4 mins.
3. For the squid: mix the chopped squid with all the remaining squid ingredients, apart form the whole squid, adding enough olive oil to bind the mixture together. Season with salt and black pepper and stuff the mixture into the cavities of the whole squid.
4. Heat a griddle pan over a high heat then lay the stuffed squid in the pan and cook for 1-2 minutes on each side, until charred in places and heated through (don't overcook or the squid will become tough and chewy).
5. For the garnish: if using, blanch the arrow grass in a pan of boiling water until just wilted, remove and drain. Repeat with the orache.
6. To serve, transfer the tomatoes to serving plates and pour over the pan juices, top with the Chargrilled squid and serve, garnished with the arrowgrass, orache and garlic flowers, if using.
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