Squid with caramelised cherry tomatoes, garlic and chilli

This is a fabulously delicious 10-minute way to cook squid. Equally wonderful for a supper when you don't feel like cooking or a dinner party for your foodiest friends.

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Gluten Free

2 good handfuls of cherry tomatoes

4 cleaned squid

2 teaspoons olive oil

2 cloves of garlic

1 red chilli

Salt, pepper and a pinch of sugar

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Chop the tomatoes and put them in a bowl. Season well with salt, pepper, and a pinch of sugar.
Finely slice the garlic and chilli.
Heat the oil till it covers the base of the pan, add the garlic and chilli and cook them gently until the garlic is thinking of colouring.
Add the tomatoes and turn the heat up high. Cook until the juices have run out and are on the point of caramelising – about 2 – 3 minutes. Depending on the water content of the tomatoes, you may want to turn down the heat after you add them to the pan – you are aiming for caramelised, not burnt.
Add the squid and and cook on a high heat for a couple of minutes.

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Diva notes.

Cooking Tomatoes

‍Watery, undercooked tomatoes are revolting. They must either be cooked very fast over a high heat, or slowly over a medium or low heat for about 20 – 40 minutes, or sometimes longer. Do not wishy-washily assume that you can cook them for a short amount of time on a low heat. You know they are cooked when the flavour is intense and sweet. If it is not, they are not.

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Squid with caramelised cherry tomatoes, garlic and chilli

Diva notes.

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