• 2 large squid, ink sacks removed and cleaned
  • 400g Datterini tomatoes or baby plum tomatoes, cut in half
  • 2 cloves garlic, sliced
  • 1 red chilli, finely sliced
  • ½ a small bunch basil, leaves picked
  • 100ml extra-virgin olive oil
  • 100g piece ’nduja, crumbled or from a jar
  • 25ml  rapeseed oil
  • ½ small bunch flat-leaf parsley
  • 1/2 lemon, juiced
  • toasted sourdough, to serve 


  • STEP 1

    Cut the squid down one side so the hood opens out into one sheet. Scrape away any of the membrane within the squid, carefully using a knife, taking care not to cut the flesh. Discard
    all the membranes.

  • STEP 2

    Using a sharp knife, score the squid gently, making sure you don’t go all the way through, to make a crosshatch pattern. Cut the squid into fairly uniform triangles. Prep the tentacles by cutting out any hard membrane surrounding the top end of the tentacles and halving lengthways. Wash the squid thoroughly and chill until needed.

  • STEP 3

    To make the sauce, put the tomatoes into a cold frying pan. Add the garlic, chilli and half the basil leaves. Pour in the extra-virgin olive oil, crumbled ’nduja and season well with salt. Heat the frying pan and cook slowly, on a low heat, until the tomatoes are just about to burst and the ’nduja releases its fat, about 20 minutes.

  • STEP 4

    Pat the squid pieces with kitchen paper and dry well. Rub the rapeseed oil into the squid, ensuring all the pieces are coated. Put the squid onto a very hot griddle pan or heavy bottomed frying pan and cook on a high heat for 1-2 minutes. As they cook they will curl up, and the scores will turn golden.

  • STEP 5

    Add the cooked squid to the tomato sauce, toss gently, before adding the parsley and a generous squeeze of lemon juice. Serve with toasted sourdough if you like.


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