The combination of sweet tomatoes and salty black olives is a favourite of mine, and is a lovely match with squid.
20 small, ripe tomatoes
6 sprigs of oregano, leaves only
tbsp good-quality red-wine vinegar
A little olive oil for drizzling
800g/1 lb of the freshest squid
Sea salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
I handful of wild garlic, well rinsed
A handful of black olives, preferably niçoise, stones removed
Heat the oven to 200C/400F/Gas6. Using a small knife, pierce the tomatoes; the juice will ooze out and create a sauce. Place in a baking tray, scatter over the oregano leaves, pour over the vinegar and drizzle over a little oil. Place in the oven and roast for 20-25 minutes or until soft. Remove from the oven and set aside.
While the tomatoes are cooking, prepare the squid as per the first recipe. Just before the tomatoes are ready, heat a frying pan on the stove until really hot and season the squid. Add the oil to the pan then the squid.
Once the squid is golden-brown on the underside, turn and brown on the other – this should not take more than a couple of minutes. Halfway through, put the wild garlic in a saucepan, add a tablespoon of water and place over a medium heat; cook until the garlic has just wilted – this will take a minute or so.
Stir through the squid, add the tomatoes and olives, stir well to combine, scatter over the olives and serve on warm plates.
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