• 2-3 tablespoons olive oil

• 1 onion, chopped

• 1-2 garlic cloves, crushed

• 1 fresh chilli, chopped

• 1 celery stick, chopped

• 2 tablespoons chopped parsley, plus extra to garnish

• 600 g/1 1/4 lb prepared baby squid, cut into 1 cm/1/2 inch slices

• 2 teaspoons plain flour

• 125 g/4 oz mushrooms, quartered or thickly sliced

• 375 g/12 oz large tomatoes, skinned, deseeded and

• chopped

• 500 g/1 lb spinach, chopped

• 300 ml/1/2 pint dry white wine

• salt and pepper

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Method:

1. Heat the oil in a large pan. Add the onions, garlic, chili and celery, and fry over a low heat until the onion is golden brown.

2. Add the parsley and squid and cook gently for a further 10 minutes.

3. Stir in the flour, mix well and then add the mushrooms, tomatoes, spinach and white wine. Season to taste with salt and pepper.

4. Cover and simmer very gently for about 30 minutes, or until the squid is nearly cooked, then remove the lid and simmer until the sauce thickens and the squid is completely tender.

5. Check the seasoning and pour into a warmed serving dish. Serve hot, garnished with the extra chopped parsley.