Ingredients
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2 large squid
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2 tablespoons olive oil
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½ teaspoon fresh oregano
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½ teaspoon sweet paprika
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½ Zest of half a lemon
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½ teaspoon salt
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½ cup dry white wine
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Ingredients for the black-eyed beans:
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2 cups black-eyed beans, boiled in salted water
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1 tomato, diced
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2 spring onions, finely chopped
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Zest of half a lemon
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Juice of half a lemon
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1 tablespoons fresh coriander, finely chopped
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½ teaspoon salt
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1 tablespoons olive oil
Instructions
Purchase the cleaned squid from a Blue Island Fish Market.
Put the olive oil, oregano, paprika, lemon zest and salt in a mixing bowl. Stir well and put the squid in to marinate. Next, using a frying pan on high heat, fry the squid on both sides for two minutes. Pour in the white wine and turn down the heat. Then cover the frying pan and simmer gently for 10 minutes, turning the squid every 2 to 3 minutes.
At the same time, prepare the salad. Put the black-eyed beans, tomato, spring onion, coriander, lemon zest and juice, olive oil and salt in a mixing bowl. Stir well and serve with the squid.
From Chef Noel Christo Bassil
