You can buy little packets of squid ink from good fishmongers and Italian delis. If you're a real fan it's always worth keeping a few packets in your freezer.
This dish calls for small florets from a sprouting broccoli stem. Sometimes they have just one purple head but often there are stems with lots of smaller heads, which are the ones you should ideally select.
300g large waxy new potatoes, peeled and cut into 1/3cm slices
2-3 packets of squid ink
½ltr fish stock
Salt and freshly ground black pepper
350-400g cleaned weight of preferably a large squid
3-4 stems of young sprouting broccoli with the small heads and some of the leaves removed
1-2tbsp olive oil
Put the potatoes in a pan with enough of the fish stock to cover them and add a couple of packets of the ink.
Season, bring to the boil and simmer for 5-6 minutes until the potatoes are tender and the stock has more or less reduced, now just coating the potatoes.
If the potatoes are cooked but you're still left with a fair bit of stock, just remove the potatoes using a slotted spoon and again reduce the stock.
Once the stock is down to just a couple of tablespoons, return the potatoes. Add a tablespoon of the olive oil. Cover and keep warm.
Heat a ribbed griddle or heavy frying pan. Cut the squid into 2-3cm rough squares and separate the individual tentacles by cutting through them. Cook the broccoli in boiling salted water for a couple of minutes, then drain.
While the broccoli is boiling, season the squid, then lightly oil and cook it for a only minute and a half on a high heat, turning as you go.
To serve, toss the broccoli in the oil and season, arrange the potatoes on warmed serving plates, then place the broccoli and squid on top, spooning a little more oil over if you wish.Reuse content