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Ingredients
- 500g small fresh squid, cleaned
- 2 tbsp extra virgin olive oil
- 200ml white wine
- 200ml water
- 6 black peppercorns
- 2 garlic cloves, smashed
- 1kg vongole, rinsed
- 12 small fresh raw prawns, peeled
- 400g canned chickpeas, rinsed
- 8 cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp flat parsley leaves, torn
- 1 lemon, quartered
Method
Rinse the squid and cut into 1cm rings.
Heat the olive oil, white wine, water, peppercorns and garlic in a heavy-lidded frypan. Add the vongole, cover tightly and turn up the heat. Shake the pan after 2 minutes and remove the opened vongole. Repeat, discarding any shells that refuse to open.
Strain the broth and bring it back to the boil. Add the prawns and simmer for 1 min. Add the squid, and simmer for 1 min or until just cooked. Remove from broth and toss the prawns and squid with the vongole, chickpeas, tomatoes, olive oil, lemon juice and parsley.
Drizzle with a little of the broth and serve with lemon wedges.
