Roasted squid with minty broad beans

Name: Roasted squid with minty broad beans
Yield: Serves 4
Ingredients: juice of 1 lemon; 1 tbsp sweet paprika; 1 mint sprig, leaves picked and finely shredded plus extra leaves to garnish; 400 g squid, cleaned; 2 parsley sprigs, leaves picked and roughly chopped; 6 plum tomatoes, deseeded and diced; 1 tbsp ground cumin; sea salt and black pepper; 7 tbsp olive oil; 1 garlic clove, peeled and finely chopped; 320 g shelled broad beans; 1 tbsp sherry vinegar; 1 tbsp finely chopped shallots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

I AM A BIG FAN OF SQUID AND CUTTLEFISH AS I LOVE THEIR TEXTURE AND UNIQUE FLAVOUR. MINT AND BROAD BEANS HAVE A NATURAL AFFINITY AND WORK WELL WITH PAN-FRIED SQUID IN THIS COLOURFUL DISH.

Ingredients

400 g squid, cleaned
1 tbsp sweet paprika
1 tbsp</

Fish course
Pescatarian
Gluten-free

Method

Cut the squid pouches into 2cm thick rings and place in a large bowl with the tentacles, paprika, cumin and 4 tbsp olive oil. Toss to mix, cover and leave to marinate in the fridge for about 2 hours.
Bring a pan of salted water to the boil. Add the broad beans and cook for about 3 minutes until tender. Drain, refresh in iced water, then drain and remove the tou