a few sprigs fresh parsley , leaves picked and chopped, stalks chopped
1 small handful pitted black olives
1 red chilli , deseeded and finely sliced
1 pinch smoked paprika
400 g tinned chopped tomatoes
215 g tinned butter beans , drained and rinsed
300 g fresh squid , from sustainable sources, ask your fishmonger, cleaned, cut into pieces and scored, or sliced into rings
lemon zest , finely grated
lemon wedges , to serve
Tap For Method
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Tap For Ingredients
In a wide saucepan, heat a splash of oil and fry the onion, garlic and parsley stalks until soft. Add the olives, chilli and paprika and fry for a minute or so before adding the tomatoes. Simmer gently for 15 minutes.
Add the butter beans and season well with salt and pepper. Bring back to the boil and lay the squid in one layer on top of the tomato sauce. Cover with a lid or double sheet of foil, then simmer gently for 5 minutes.
Check the squid is cooked and season to taste. Mix the chopped parsley leaves and grated lemon zest together, and sprinkle a little over each. Serve with lemon wedges.