Baby squid and potato salad


Preparation method

  1. Heat the oil in a frying pan and fry the onion and garlic for 1-2 minutes, or until softened.

  2. Add the wine and continue to cook until the wine has evaporated.

  3. Stir in the tomatoes, chilli and stock and bring the mixture to the boil.

  4. Reduce the heat, add the squid and simmer for 30 minutes.

  5. Add the potatoes and simmer for a further 20 minutes, or until the potatoes are tender.

  6. Stir in the tarragon and chickpeas.

  7. Serve with crusty bread.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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