Squid, hummus and almonds

• Serves: 4

Ingredients

• About 300g cleaned squid, with tentacles if you like
• 4 tbsp flaked almonds
• 1 tbsp olive oil
• A little sweet or smoked paprika (optional)
• Sea salt and freshly ground black pepper
• For the hummus:
• 400g tin chickpeas, drained and rinsed
• Juice of 1 lemon
• 1 garlic clove, crushed
• 2 pinches of ground cumin
• 2 tbsp tahini
• 3–4 tbsp extra virgin olive oil, plus extra to serve

Preparation

For the hummus, put the chickpeas, half the lemon juice and garlic, a good pinch of cumin and the tahini in a processor with a pinch of salt and 4 tablespoons water. Pulse to a coarse mix, then blend in 3 tablespoons extra virgin olive oil. Add more lemon juice, garlic, cumin, salt or pepper to taste. Scrape the hummus into a small pan.

Cut the squid pouches open along their length. Score the inside of the flesh in a diamond pattern. Cut each one into a few pieces. Cut the rings of tentacles in half at the base.

Warm the hummus gently, adding a little more oil and/or water, if necessary.

In a non-stick frying pan, toast the almonds over a medium heat for 1–2 minutes, tossing frequently. Remove and set aside.

Return the pan to a high heat and add the olive oil. When smoking hot, add the squid and season. Cook for 2 minutes, tossing the squid until it is opaque with patches of golden-brown.

In a non-stick frying pan, toast the almonds over a medium heat for 1–2 minutes, tossing frequently. Remove and set aside.