Barbecued squid with chorizo and broad beans

Serves 4

You will need:

2 tablespoons extra virgin olive oil 100g chorizo, halved lengthways and sliced 1 small onion, peeled and finely chopped 3 cloves garlic, peeled and crushed Salt and freshly ground black pepper 125ml passata, or blended tomatoes 125ml vegetable or chicken stock 250g shelled weight broad beans or good-quality frozen ones 1 tablespoon fresh basil or marjoram, chopped 600g cleaned weight squid, scored and cut into rough 10cm squares Another drizzle extra virgin olive oil

1 In a frying pan, add the olive oil and the chorizo and cook on a low heat for 3 minutes. Add the onion and the garlic, season with salt and pepper and cook for a further 8 minutes, until the onion is soft.

2 Add the passata or blended tomatoes, whichever you are using, and the stock, bring to the boil, then reduce the heat and simmer for 10-15 minutes, until reduced by about two-thirds. Meanwhile, cook the broad beans in boiling salted water for 4-6 minutes until tender, then drain and add to the chorizo and onions, and simmer for a further 2 minutes. If the liquid has evaporated, add a little more stock. Stir in the basil or marjoram, whichever you’re using, and taste for seasoning.

3 Meanwhile, preheat a barbecue or grill pan until hot. Using a sharp knife, gently score the squid pieces a few times. This will prevent the squid curling up too much when it cooks.

4 Drizzle the squid with some more olive oil and place on the barbecue or grill pan and cook for about 2-3 minutes on each side until deep golden around the edges.

5 To serve, spoon the broad beans and sauce on to plates, and arrange the squid on top, with a few basil or marjoram leaves to finish.