Supplies
- 300 grams fresh squid
- 4 garlic cloves, 2 crushed, 2 finely sliced
- Salt
- Ground black pepper
- 1/2 lemon, juiced
- 150 milliliters light olive oil
- 200 grams clams, cleaned, (optional)
- 2 large spring onions, cut into thin matchsticks
- 1 tablespoon grated fresh ginger
- 1 green jalapeno chilli, finely sliced
- 2 slices preserved lemon
- 12 shell-on raw tiger prawns
- French baguette to serve
- Lemon wedges to serve
Steps
- Marinate the squid for about 1 hour before you cook it. Put it in a bowl and add the crushed garlic, a pinch of salt, a grind of black pepper, 1 tablespoon of lemon juice and a glug of the olive oil. Toss it all
- Together so that it's well coated in the marinade, cover and chill.
- Half an hour before you cook, take your seafood out of the fridge to let it come to room temperature. If using, put the clams in a bowl under a gently running cold tap for about 10 minutes.
- Heat 2 tablespoons of oil in a heavy-based non-stick frying pan. Add the spring onion, ginger, chilli and preserved lemon and cook for 2 minutes, then add the prawns and sliced garlic. Cook for 2 minutes, shaking the pan to avoid anything catching and burning. When the underside of the prawns start turning pink add the squid and its marinade and shake again, cooking for a further 2 minutes. Add the drained clams and the rest of the oil and lemon juice, and cover the pan. Cook for about 3 minutes, shaking the pan to make sure everything cooks evenly.
- Spoon into bowls. Serve with chunks of bread and lemon wedges.