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Pan fried squid with chickpea salad

Week 9, session 3

The final session for this week focussed on cephalopods – squid in this case.

I prepared this with not too much effort but didn’t enjoy the sliminess of squid. Once prepared I scored it, cut it into bite sized pieces and pan fried it on a high heat. It was only slightly chewy, due to the pan not being hot enough, but mostly it was soft.

I served these squid pieces with a salad made from chickpeas, cherry tomatoes, cooked red onion, olives and rocket which I dressed with lemon zest, lemon juice, garlic, red chilli and olive oil.

Really simple but really delicious!