Name: Squid with chickpeas, lemon and oregano
Total time: 1 h
Ingredients: 4 squid, small, bodies opened up, lightly scored and cut into rough squares and tentacles split into two or three; 200ml of buttermilk, mixed with 50ml milk; 50g of plain flour; 50g of semolina; lemon juice; oil, for deep-frying; flaky sea salt; black pepper; 400g of tinned chickpeas, drained; 1 small onion, diced; 1 garlic clove, large, crushed; 75ml of white wine; 200ml of vegetable stock, or chicken stock; 1 lemon, juiced and zested; 50ml of extra virgin olive oil, good quality; 1 tbsp of oregano, chopped; flaky sea salt; black pepper

Squid with chickpeas, lemon and oregano

by Russell Brown

Ingredients

Fish & Shellfish

4 squid, small, bodies opened up, lightly scored and cut into rough squares and tentacles split into two or three

Dairy

200ml of buttermilk, mixed with 50ml milk

Fruit & Vegetables

lemon juice
1 small onion, diced
1 garlic clove, large, crushed
1 lemon, juiced and zested

Oils & Vinegars

oil, for deep-frying
50ml of extra virgin olive oil, good quality

Beverages

75ml of white wine

Spices & Dried Herbs

1 tbsp of oregano, chopped