02 January 2013,23:41 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • The Sauce: Slice the bottom off the peppers, then slice down the sides cutting them into 4-6 flat pieces, leaving the seeds on the core.
  • Slice the chillies into wide, flat pieces and discard the seeds.
  • Place the pieces of pepper, skin side down, on the hot griddle pan and cook until the skins are charred and blistered.
  • Cook the chillies in the same way. Place the peppers and chillies in a small dish, cover with clingfilm and leave to cool.
  • Skin the peppers and chillies and place them in a food processor, together with the sherry vinegar.
  • Puree until smooth, taste and adjust seasoning with salt and pepper. Pour the sauce into a small pan.
  • Cut the squid in half, then score in a criss-cross pattern with a sharp knife.
  • Heat the griddle pan and cook the prawns for about 2-3 minutes on each side.
  • Remove and then cook the squid for about 2 minutes on each side. Use a palette knife to hold them flat. When cooked, cut each piece in half.
  • Add the oregano, oil, shallots and lemon juice to the chilli sauce and heat through.
  • Toss the prawns and squid in the warm chilli sauce and serve immediately with fresh pasta.


  • 350 grams prepared squid, opened out
  • 12-14 raw king or tiger prawns, peeled
  • Fresh pasta, to serve

Chilli Sauce

  • 150 grams red peppers
  • 50 ml cooking oil
  • 2 tablespoons sherry vinegar
  • 15 grams chopped oregano
  • 2-3 fresh red chillies
  • 2-3 shallots, finely chopped
  • Juice of ½ lemon
  • Salt and pepper, to taste

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