Pan-fried squid with chickpea, tomato, ginger and okra stew

Olive oil

1 clove of garlic

1 red Romano pepper

1 brown onion

30g of ginger

3 sprigs of rosemary

1 orange

200g of cherry tomatoes

Sea salt

Black pepper

Sweet paprika

200g of okra

200g of cooked chickpeas

For the squid:

400g of fresh squid (cleaned)

Salt and pepper

Olive oil

 

Finely chop the garlic, Romano pepper, onion, ginger and rosemary.

Heat some olive oil in a heavy based pan over medium heat. When hot but not smoking, add the chopped ingredients and season with salt and pepper. Place a lid on the pan and lower the heat. Cook gently for 20 minutes or until the vegetables are soft and sweet.

Zest and juice the orange and add it to the pan. Chop the cherry tomatoes into quarters and add to the pan together with the chickpeas, okra and some paprika. Place the lid on the pan and continue to cook for another 15 or so minutes until the sauce begins to thicken. Remove from the heat and allow to rest before serving.