May 17 2011

Squid with roasted tomatoes and black olives

By Skye Gyngell

The combination of sweet tomatoes and salty black olives is a favourite of mine, and is a lovely match with squid.

20 small, ripe tomatoes

6 sprigs of oregano, leaves only

tbsp good-quality red-wine vinegar

A little olive oil for drizzling

800g/1 lb of the freshest squid

Sea salt and freshly ground black pepper

1 tbsp extra-virgin olive oil

I handful of wild garlic, well rinsed

A handful of black olives, preferably niçoise,

Get the rest of the recipe here.

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