Try the following
Courgette and parmesan risotto with griddled squid
For the risotto
55g/2oz butter
1 onion, finely chopped
½ courgette, chopped
225g/8oz risotto rice (such as arborio or canaroli)
425ml/¾ pint hot vegetable stock
30g/1oz freshly grated parmesan
salt and freshly ground black pepper
For the griddled squid
1 tbsp olive oil
1 garlic clove, finely chopped
1 small squid, cleaned, lightly scored with a sharp knife
1 lemon, juice only
handful fresh parsley, chopped
salt and freshly ground black pepper
Method
1. Heat the butter in a large pan and gently fry the onion until softened but not coloured.
2. Add the courgette and rice and stir well to coat the grains in oil.
3. Add the stock a little at a time, stirring well and ensuring all the stock has been absorbed before the next addition.
4. When all the stock has been absorbed and the rice is tender, stir in the cheese and season, to taste, with salt and freshly ground black pepper. Cover and set aside.
5. For the griddled squid, place the olive oil and garlic into a bowl. Place the squid into the bowl and stir well to coat it.
6. Heat a griddle pan until hot and cook the squid for 2-3 minutes, turning frequently, until chargrilled and cooked through but still tender (do not overcook or it will become tough). Drizzle over the lemon juice, sprinkle over the parsley and season with salt and freshly ground black pepper.
7. To serve, place the risotto into bowls. Divide the squid into two pieces and top each portion of risotto with squid.
or Greek-style Squid with Lemon, Garlic and Olive Oil
1 lb (450 g) small squid, cleaned and ready-prepared
grated zest and juice 1 large lemon
3 cloves garlic, finely chopped
3 fl oz (75 ml) olive oil, preferably Greek
2 heaped tablespoons chopped fresh parsley
salt and freshly milled black pepper
To serve:
extra lemon wedges to squeeze over
All you do with the squid is pull out the little tentacles and wash, dry with kitchen paper and reserve them. Next, cut the body section into ½ inch (1 cm) rings and wash them under cold running water; then pat dry with kitchen paper. Place them in a shallow dish, adding the reserved tentacles. Squeeze the lemon juice over, toss and leave it for 5 minutes, when it will have absorbed most of the juice. Drain the squid through a colander and shake to remove excess liquid. Next, heat the oil in a large, solid frying pan, add the garlic and lemon zest, cooking very slowly as it comes up to heat. When it is really hot add the squid and fry it in the hot oil, keeping it on the move so it just slightly takes on colour at the edges – it will only take about 1-2 minutes to cook.
Then add the seasoning and parsley and serve it straight away from the pan, with lemon wedges to squeeze over. This is particularly good served with a green salad and some warm pitta bread to dip into the luscious juices
or Chargrilled squid with sauce vierge
For the chargrilled squid
100g/3½oz squid, cleaned, scored to make a diamond pattern
1 tbsp olive oil
salt and freshly ground black pepper
For the sauce vierge
100g/3½oz green olives, pits removed, chopped
1 tomato, chopped
1 garlic clove, chopped
pinch chilli flakes
1 tbsp capers, chopped
1 tbsp olive oil
Method
1. For the chargrilled squid, rub the squid with the olive oil and season with salt and freshly ground black pepper.
2. Heat a griddle pan and cook the squid over a high heat for 1-2 minutes until lightly charred and cooked through.
3. For the sauce vierge, place all of the sauce vierge ingredients into a small saucepan and warm through.
4. To serve, place the chargrilled squid onto a plate with the sauce in a small bowl alongside
or Squid noodle stir-fry
1 tbsp vegetable oil
1 garlic clove, sliced
½ red chilli, sliced
2 pak choi, sliced
100g/3½oz wholewheat noodles, cooked according to packet instructions
pinch ground ginger
2 tsp honey
1 tsp miso paste
1 tbsp soy sauce
1 tbsp sesame seeds
5 baby squid, tentacles only
lime wedges and fresh coriander, to garnish
Method
1. Heat most of the vegetable oil in a wok over a high heat, add the garlic and chilli and stir fry for two minutes.
2. Add the pak choi, the cooked noodles, ginger, honey, miso paste and soy sauce to the wok and stir fry for two minutes. Sprinkle the sesame seeds over the noodle mixture and transfer it to a warmed serving plate.
3. Heat the remaining oil in the wok and place the squid into the wok. Stir fry for 1-2 minutes.
4. To serve, place the squid on top of the noodles and garnish with the lime wedges and fresh coriander.
or Tagliatelle with pesto and squid
For the pesto
1 tsp sea salt
25g/1oz pine nuts, plus extra for garnish
2 cloves garlic, chopped
1 large basil plant, leaves only
75g/2½oz freshly grated parmesan cheese
25g/1oz freshly grated pecorino cheese
100-200ml/3½fl oz-7¼fl oz extra virgin olive oil
For the tagliatelle
200g/7oz fresh tagliatelle
For the squid
2 tbsp olive oil
½ lemon, juice only
4 squid, cleaned and scored
Method
1. Using a mortar and pestle, prepare the pesto by pounding together the salt, pine nuts and garlic. Work in the basil leaves, pounding until you have a smooth paste. Add the cheeses, then beat in the olive oil until you have a thick, dense sauce. Adjust the amount of oil depending on the texture of pesto you prefer.
2. Set aside.
3. Bring a large pan of salted water to the boil. Drop in the tagliatelle and boil for 4-5 minutes, or as per the packet instructions. Heat the oil in a medium frying pan. Add the squid and fry for 2-3 minutes. Squeeze in half the lemon juice.
4. Drain the tagliatelle and tip into the pan with the squid. Stir in four heaped tablespoons of pesto. Mix well and divide pasta between two bowls.
5. Store the remaining pesto in a jar in the fridge. Scatter over the pine nuts to finish.