Serves 2
Ingredients
- 4 small or 2 medium squid (about 400g/14oz in total), cleaned
- 2 tablespoons extra-virgin olive oil
- 250g (9oz) small broad beans, shelled
- 1 small bunch of agretti (about 60g/2¼oz; optional)
- 1 small knob of butter
- 1 small garlic clove, peeled and grated or finely chopped
- ½ small handful of mint leaves, finely ribboned
- ½ small bunch of chives, finely chopped
- a few stems of flat-leaf parsley, leaves picked
- lemon, for squeezing
- salt and freshly ground black pepper
Method
Use a sharp knife to cut the tubular body of each squid down its length, so it completely opens up. Then, use a blunt knife to score the inside, in a cross-hatch pattern. If you’re using larger squid, cut each body into two or three pieces. Put the scored squid in a bowl along with the wings and tentacles (you might want to halve these) and season it all with salt and pepper. Trickle over 1 tablespoon of the olive oil and tumble everything together.
Heat a large, ridged griddle pan over a very high heat and bring a large pan of salted water to the boil. Once the griddle pan is madly hot, add the squid. Cook for around 45–60 seconds on each side. Remove the squid from the griddle and transfer to a plate.
Add the beans and agretti to the pan of boiling water and cook for 1–3 minutes, depending on the size and age of the broad beans. (Larger, older beans might benefit from skinning once cooked.) Drain the broad beans and agretti and set aside.
Add the butter to the drained cooking pan, with the remaining olive oil and the garlic. Let the garlic sizzle over a low heat for 30 seconds, then return the agretti and beans to the pan, stirring them through the garlic butter. Remove from the heat and stir through half each of the mint, chives and parsley. Season with salt and pepper.
Arrange the beans and agretti over two warm plates, top each with the grilled squid and then with the remaining herbs. Finish each with a squeeze of lemon juice.
