100g baby squid, prepped and cut into rings
8 cherry or baby plum tomato, halved
1 clove garlic, thinly sliced
1 red chilli, fine chopped
olive oil
75ml white wine
1 clove garlic, thinly sliced
1 red chilli, fine chopped
olive oil
75ml white wine
juice 1/2 a lemon
100g cannellini beans, cooked and drained
handful chopped flat-leaf parsley
Heat a large pan over a very high heat.
Mix together the baby squid, tomatoes, garlic, chilli, lemon juice and olive oil in a bowl.
Pour the bowl into the pan and it should immediately start to sizzle and cook so be careful it doesn't spit.Cook, shaking the pan from time to time for a couple of minutes.
Add the wine then let it bubble and reduce for a minute, then add the cannellini beans and chopped parsley.
Cook until the beans are warmed, and the last of the squid is cooked tender, it should not take very long.
Serve immediately.
100g cannellini beans, cooked and drained
handful chopped flat-leaf parsley
Heat a large pan over a very high heat.
Mix together the baby squid, tomatoes, garlic, chilli, lemon juice and olive oil in a bowl.
Pour the bowl into the pan and it should immediately start to sizzle and cook so be careful it doesn't spit.Cook, shaking the pan from time to time for a couple of minutes.
Add the wine then let it bubble and reduce for a minute, then add the cannellini beans and chopped parsley.
Cook until the beans are warmed, and the last of the squid is cooked tender, it should not take very long.
Serve immediately.
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