Squid with olives and tomatoes

Serves 2

Squid with olives and tomatoes (Jason Lowe)

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.