SQUID, PUNTARELLE, TOMATOES, ANCHOVIES & CAPERS

If you can’t find puntarelle you can use something peppery and bitter, like rocket. This is easy, quick to make, tasty and healthy. All you need to buy is squid, tomatoes and puntarelle – the rest of the ingredients should be in your cupboard.

FOR 4

100ml extra virgin olive oil

800g good-quality squid, including tentacles, or cuttlefish (ask your fishmonger to clean them for you)

sea salt

20ml Moscatel vinegar

12 tinned anchovies, roughly chopped

2 tablespoons capers

300g Datterini or other fresh baby plum tomatoes, cut in half

150g puntarelle

(see here) and chilli oil see here, to finish

Put 50ml of olive oil into a pan on a medium heat. Season the squid with salt and fry for around 1½ minutes on each side – you don’t want it to colour too much or to get a crust, as this will make it tough and chewy.

Combine the remaining olive oil with the vinegar, chopped anchovies, capers, tomatoes and just a little bit of salt (as the anchovies and capers are already salty) and mix with the puntarelle.

Put the salad on a plate, top with the squid, and finish with a drizzle of ajillo and chilli oil.