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  • 1 fresh red chilli
  • 1 red pepper
  • 1 yellow pepper
  • 1 shallot
  • 3 medium tomatoes
  • 3 squid (body and/or tentacles)
  • olive oil
  • sea salt and freshly ground black pepper
  • 1 clove of garlic
  • white wine vinegar
  • 500g rocket

Finely chop the chilli, peppers and shallot and put in a bowl, then add the tomatoes, roughly chopped.

Lightly coat the squid in a tablespoon or so of olive oil and a little salt, then grill it on a medium heat for approximately 2-3 minutes on each side. Take off the heat and leave to cool, then cut into cubes or stripes (the size is up to you) and add to the bowl containing your prepared vegetables.

Puree the garlic by finely chopping it, sprinkling it with a little salt and using the back of your knife to work it into a smooth paste. Alternatively, if you are short on time, you could use a teaspoon of garlic puree. Add this to the bowl along with a splash of white wine vinegar and olive oil.

Finally, add the rocket and give everything a good mix. Season to taste and transfer to plates.