The finished recipe. Grilled Squid with Cannellini, Rocket and LemonIngredients 1 to 6. 220 g Squid, cleaned, tubes left whole and scored (Weighed raw.). 120 g Cannellini beans, tinned and drained (Drained weight.). 100 g Cherry tomatoes. 40 g Rocket. 2 tsp (8 g) Olive oil. 2 cloves, about 6 g GarlicIngredients 7 to 11. One, sliced Fresh red chilli. Half a lemon Lemon juice. Of the same lemon Lemon zest. A handful Fresh parsley. To taste SaltStep 1. Get a griddle pan smoking hot. Score the squid tubes in a diamond pattern on the inside, dry them and rub with a little of the oil and salt.Step 2. Griddle the squid for ninety seconds a side, pressing it flat with a spatula so it chars rather than curls. Take it off the heat and slice it into strips.Step 3. In a second pan, warm the rest of the oil with the garlic and chilli for a minute, add the tomatoes for three minutes until they soften, then the beans until hot.Step 4. Put the rocket in a bowl, tip the hot beans over so it wilts, then the squid, the lemon juice and zest and the parsley.
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