Stuffed squid, red peppers, chickpeas, olives and sherry

Method

1. Preheat your oven to 200°C.
2. Place a sauté pan over a medium heat and add a generous drizzle of olive oil. When hot, add the shallots, garlic and red peppers and sweat for 5 minutes. Add the tomatoes and olives and cook for a further 5 minutes until the tomatoes soften and begin to collapse. Season with salt and pepper to taste.
3. Add the chickpeas and cook for a further 10 minutes. Remove from the heat and allow to cool.
4. Lay the cleaned squid pouches in an oven tray and season all over with salt and pepper. Season the tentacles too, but set these aside on a plate.
5. When the stuffing mixture is cool, stir through most of the sliced basil. Now, using a spoon, fill each squid pouch with as much stuffing as it will take. If there is any stuffing mixture left, add that to the tray too.
6. Pour the sherry over the stuffed squid and dot with the butter. Bake for 15–20 minutes, basting with the mixture every 5 minutes. Pour on the fish stock and cook for another 10 minutes, adding the tentacles to the tray for the final 5 minutes.
7. Place a stuffed squid pouch on each warmed plate with the tentacles alongside and spoon on some of the sauce. Scatter over the remaining sliced basil, add a drizzle of olive oil and serve straight away.