Preparation time 10 minutes, Cooking time 25 minutes
1 tablespoon olive oil
1 red onion, diced
1 garlic clove, sliced
75 g (3 oz) pitted black olives
1 red chilli, deseeded and finely sliced
pinch of paprika
400 g (13 oz) can chopped tomatoes
400 g (13 oz) can butter beans, rinsed and drained
600 g (1¼ lb) squid, cleaned and sliced into rings
grated rind of 1 lemon
small handful of parsley, chopped
salt and pepper
lemon wedges, to serve
Heat the oil in a large pan, add the onion and garlic and fry for 3–4 minutes until softened. Add the olives, chilli and paprika and cook for a further 1 minute. Stir in the tomatoes and simmer for 12 minutes.
Add the butter beans and season well. Bring to the boil, then add the squid, cover and simmer for 5–6 minutes until the squid is cooked through and tender.
Sprinkle with the lemon rind and chopped parsley and serve with lemon wedges.
For salt & pepper squid, mix together 85 g (3 oz) gram flour, 85 g (3 oz) rice flour, 2 tablespoons crushed Sichuan peppercorns, 2 teaspoons cracked black pepper and 1 teaspoon sea salt in a bowl. Heat about 7 cm (3 inches) vegetable oil in a deep pan or wok to 180–190°C (350–375°F), or until a cube of gluten-free bread browns in 30 seconds. Cut 400 g (13 oz) cleaned squid into rings, then coat in the seasoned flour and deep-fry in batches for about 2–3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper, sprinkling with a little more salt. Serve sprinkled with a few chopped spring onions and a dipping sauce. Calories per serving 232 (not including dipping sauce)