4 |
medium squid, bodies 20–25cm long, cleaned and tentacles reserved |
|
olive oil, for cooking and to drizzle |
2 |
shallots, peeled and finely chopped |
3 |
garlic cloves, peeled and finely chopped |
2 |
red peppers, peeled, cored, deseeded and diced |
4 |
ripe plum tomatoes, cored and each cut into 6 pieces |
100g |
pitted black olives, quartered |
400 g tin |
chickpeas, drained and rinsed |
16 |
basil leaves, finely sliced |
500ml |
dry sherry |
100g |
unsalted butter, diced |
500ml |
see method for ingredients |
|
sea salt |
|
freshly ground black pepper |