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Chilli squid with chickpeas and squid ink sauce
Fruit and vegetables
1
lemon
, juice and zest
1 red
chilli
, finely chopped
1
garlic
clove, crushed
2
celery
sticks, leaves and sticks finely shredded
1
shallot
, diced
1
garlic
clove, finely chopped
1
lemon
, zest only
1 handful fresh flatleaf
parsley
, chopped
Tins, packets and jars
½ x 400g tin
chickpeas
, drained and rinsed
Cooking ingredients
1 tbsp extra virgin
olive oil
1 tbsp
sherry vinegar
salt and freshly ground
black pepper
200ml/7fl oz fish
stock
1 tbsp
red wine vinegar
1 tbsp
olive oil
Meat, fish and poultry
1 small–medium
squid
, cleaned and very finely sliced
2–3 small
squid
ink sachets
Other
50ml/2fl oz dry
vermouth
Back to recipe
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