Spaghetti with seafood velouté
Treat someone special to this elegant meal for two, with gently poached oysters and other delicious seafood
Squid, samphire & pea salad
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 400g fresh peapodded
- 1 shallotfinely chopped
- juice 1 lemonplus wedges to serve
- 3 tbsp olive oil
- 4 medium squidcleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
- 50g buttersoftened
- 100g samphire
- 85g bag watercress
- 1 tsp chopped flat-leaf parsley
Nutrition: per serving
- kcal243
- fat15g
- saturates6g
- carbs7g
- sugars2g
- fibre6g
- protein20g
- salt0.8glow
Method
step 1
Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
step 2
Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
step 3
Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
step 4
Scatter the watercress over a large serving dish. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.
