Squid, samphire & pea salad

10-30 minutes 400 kcal or less 6 servings calamari dinner party food for friends great british menu greens jeremy lee jubilee mains olympics quick seafood seaweed shellfish spring salad squid rings summer salad

N/A

Source

Ingredients

400g fresh pea , podded

1 shallot , finely chopped

juice 1 lemon , plus wedges to serve

3 tbsp olive oil

4 medium squid , cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole

50g butter , softened

100g samphire

85g bag watercress

1 tsp chopped flat-leaf parsley

Method

Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.

Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.

Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.

Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.