Serves 4-6
1kg/2 pound 3 oz squid, trimmed and gutted
salt and pepper
400g tin cannellini beans or 170g/6oz dried ones soaked and cooked until tender
1-2 fresh chillies, red and green
2 good handfuls of rocket
juice of 2 limes or 1 lemon
olive oil
Score the squid lightly in a casual criss-cross and set it to one side. Get a griddle pan very hot (or use Wok or BBQ). Season the squid lightly then add it to the pan. After a minute it should be nicely charred, turn it over, cook for another minute then remove it and set it aside.
Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chillies to the bowl with the rocket, lime/lemon juice, olive oil and season.
Cut the squid at irregular angles and toss it in. A good drizzle of extra virgin olive oil to finish it off.
