Calamari ripiene con peperoncino al forno

Wood-roasted squid stuffed with chilli

For 6 as a starter

6 squid, the size of an adult hand, about 20 cm (8 in)

juice of 2 lemons and 3 whole lemons, halved

120 ml (4 fl oz) extra virgin olive oil

5 large fresh red chillies, seeded and chopped

Maldon salt and freshly ground black pepper

1 garlic clove, peeled and finely chopped

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon dried oregano

200 g (7 oz) rocket leaves, washed and dried

Preheat the oven to 230° C/450° F/Gas 8.

Clean the squid by pulling the tentacles and head away from the body. Turn the body sac inside out and scrape away the guts remaining. Turn the body sac right side out again. Cut the head and beak off the tentacles, and discard.

Mix 2 tablespoons of the lemon juice with 4 tablespoons of the olive oil, then add half the chilli, some salt and pepper and the garlic. Stir in 1 tablespoon of the chopped parsley. Put some of this mixture inside each squid, dividing it equally. Mix the rest of the chilli with 3 tablespoons of the remaining olive oil, and season.

Heat a large oven dish, and brush with the rest of the olive oil. Sprinkle the oregano and some salt and pepper over each squid, then place in the hot oil. Turn over and place in the oven. Roast for 5–6 minutes; they should be slightly brown. Serve with the chilli sauce, the remaining parsley, rocket leaves and lemon halves.