Griddled squid with chickpeas, peppers and chermoula from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 160) by Diana Henry

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Notes about this recipe

  • KarinaFrancis on May 18, 2021

    This was punchy and really easy to pull together. I was worried about leaving the skin on the peppers, but it was delicious that way (questioning my future needs to peel roasted peppers). The squid was the revelation here, normally I'm too scared to attempt it, but following her instructions it came out perfectly and it softened in the dressing over time. It was a great dinner and would be an even better tapas dish as part of a spread.

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