Seared squid with sprouting broccoli and black olive tapenade

Fiona Anderson

Baby squid is available from most good fish vendors but can be substituted with good-quality larger squid or cuttlefish. To clean baby squid simply pull the head and tentacles from the body. Remove head and beak from the tentacles and reserve. Remove guts and cartilage. Rinse in cold water and drain well. This recipe is easily doubled to serve four, just sear the squid in batches with a little more oil.

Ingredients

60 ml	Extra virgin olive oil
2 cups	Broccoli, purple sprouting broccoli, or 1 small head broccoli cut into small florets
6	Baby squid, cleaned and cut into 2cm pieces (Main)
2	Garlic cloves, peeled and crushed
2 Tbsp	Olive tapenade

Directions

1. Heat half of the olive oil in a large heavy-based frying pan over a high heat. Add broccoli and stir-fry for 1 minute. Remove from pan and reserve.
2. Heat remaining olive oil in the pan. Season squid with a little salt and freshly ground black pepper and fry for 1 minute before adding garlic and cooked broccoli. Toss together and divide between 2 plates.
3. Dress with black olive tapenade and serve immediately.