Serves 4


1kg squid, cleaned and cut into rings and pieces (also use tentacles)

800g tinned chopped toms

1 finely sliced red onion

4 cloves crushed garlic

15g harissa paste

15g capers

100g green olives (good quality)

Small bunch of chopped parsley

150ml extra virgin olive oil

Zest 1 lemon and juice of half

5g chilli flakes

120ml white wine

225g cooked fregola pasta, tossed in oil and remaining lemon juice


1. Gently cook onion and garlic for 4 minutes.

2. Add squid and wine, simmer 4 minutes.

3. Add tomatoess, chilli, olives and harissa and simmer 30 minutes more.

4. Add lemon zest and juice.

5. Stir in capers and parsley.

6. Serve with fregola pasta.

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This recipe will be available for 6 months from the publish date and is subject to changes during the live show.