We're improving BBC Food

We are making some changes to the website over the next few months

Recipes

Squid and prawns with chilli and marjoram

You need JavaScript to view this clip.

I love to serve this along with plain, boiled Italian black rice, which I advise for its drama as well as its sauce-soaking capacity. But if you want to stretch the amounts below to feed more people, then cook a packet of spaghetti and toss the lemony chilli-flecked seafood through it, making sure you use a little pasta cooking water to help the sauce emulsify.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

  • 3 tbsp olive oil
  • 1 red chilli, seeds removed and finely chopped
  • 1 unwaxed lemon, zest and juice only
  • 1 garlic clove
  • small bunch parsley, leaves only, finely chopped
  • 2 tbsp finely chopped marjoram leaves
  • 350g/12oz prepared squid (defrosted if frozen), sliced into rings
  • 20 raw peeled king prawns (defrosted if frozen)
  • 1 tsp sea salt flakes or ½ tsp fine salt