Try something different with squid: the pepperonata and squid can both be prepared in advance so that all you need to do is flash-fry the squid when you're ready to serve.
For the pepperonata, heat the olive oil in a frying pan and fry the onion for 2-3 minutes. Add the garlic and peppers and fry over a medium heat for 20 minutes, or until completely soft.
Add the red wine vinegar and sugar, bring the mixture to the boil and cook until reduced to a syrup. Season with salt and freshly ground black pepper, then stir in the basil. Keep warm.
Meanwhile, for the stuffed squid, mix the ricotta, wood-roasted peppers, oregano and lemon juice together in a bowl and season, to taste, with salt and freshly ground black pepper.
Spoon the mixture into the squid and secure with a toothpick. Season the squid with salt and freshly ground black pepper.
Heat a griddle pan until hot, then fry the squid for 1-2 minutes on each side, or until completely opaque.
To serve, pile some pepperonata onto serving plates then top with the stuffed squid. Finish with a drizzle of olive oil.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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