Sautéed squid with potatoes and chilli

Go back five or so years and you would have struggled to buy squid easily. Happily, most supermarkets now sell squid – and if you have a local fishmonger, even better! Squid always reminds me of being on holiday, so whenever I have it at home, those holiday memories come flooding right back.

Serves 8–10 as a starter or 4–6 as a main course

Ingredients

• 60g Lucy Bee coconut oil, plus a little extra for the squid
• 150g red onion, finely sliced
• 350g cooked waxy potatoes (such as Charlotte, Maris Peer or Jersey Royals), cut into bite-sized pieces
• 2–3 garlic cloves, finely chopped
• 500g squid, sliced into rings
• ½ tsp dried chilli flakes
• 1 tbsp sherry vinegar
• Big handful of roughly chopped parsley and coriander
• Lime wedges, to serve

Method

1. Melt the coconut oil in a large, heavy-based frying pan. Add the onion and gently sauté until soft, then add the potatoes and continue to cook until the onions and potatoes are just browning (not burnt!), stirring occasionally.

2. Add the garlic and cook for 2–3 minutes, stirring often to mix, then remove from the pan and set aside. Add a little more coconut oil to the pan, stir in the squid and chilli flakes and cook for 3–5 minutes, taking care not to over-cook the squid or it will be tough.

3. Return the potatoes and garlic to the pan, then add the sherry vinegar and herbs. Give everything a good stir to combine and serve with lime wedges to squeeze over, and a crisp Baby Gem salad.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.