Squid with olives and tomatoes
Squid freezes really well and it's a great idea to buy fresh squid, then cut it into 2cm pieces and freeze it on a tray, then keep it in a zip-lock freezer bag. You can then cook it from frozen, or pop it into a bowl of water for 10 minutes or so and dry it on some kitchen paper before cooking. There are some really good semi-dried cherry tomatoes and olives around at the moment from Belazu and Sacla which come preserved in olive oil and which are perfect for snacks like this.
70-80g squid, cut into rough 2cm chunks
8-10 semi-dried tomatoes in oil (if you can't find them then cherry tomatoes will do instead)
10-12 green or black stoned olives
1tbsp olive oil plus the oil from the semi-dried tomatoes
Salt and freshly ground black pepper
Season the squid, heat a little olive oil in a frying pan and cook it on a high heat for about 2-3 minutes.
Transfer the squid to a bowl with the tomatoes and olives and toss together with some of the oil from the tomatoes.
Serve with some crusty bread or salad leaves.
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