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.