Chilli squid with chickpeas and squid ink sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chilli squid

  • 1 tbsp extra virgin olive oil
  • 1 small–medium squid, cleaned and very finely sliced
  • 1 lemon, juice and zest
  • 1 red chilli, finely chopped
  • 1 garlic clove, crushed
  • ½ x 400g tin chickpeas, drained and rinsed
  • 2 celery sticks, leaves and sticks finely shredded
  • 1 tbsp sherry vinegar
  • salt and freshly ground black pepper

For the squid ink sauce

  • 200ml/7fl oz fish stock
  • 50ml/2fl oz dry vermouth
  • 2–3 small squid ink sachets
  • 1 shallot, diced
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil

For the gremolata

  • 1 garlic clove, finely chopped
  • 1 lemon, zest only
  • 1 handful fresh flatleaf parsley, chopped