• 375 g/12 oz prepared squid, opened out

• 12 raw king or tiger prawns fresh pasta, to serve 

Chili sauce:

• 2 red peppers

• 2 fresh red chilies

• 2 tablespoons sherry vinegar

• 3 tablespoons chopped oregano

• 5 tablespoons olive oil

• 2 shallots, finely chopped

• 2 tablespoons lemon juice

• sea salt flakes and pepper

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Method:

1. To make the sauce, heat a griddle pan or nonstick frying pan. Slice the base off the peppers, then slice down the sides into 4-5 flat pieces, leaving the seeds on the core.

2. Slice the chilies into wide, flat pieces, discarding the seeds. Place the pepper, skin side down, on the griddle pan and cook until the skins are charred and blistered.

3. Remove and cook the chilies in the same way. Place the peppers and chilies in a small dish, cover with Clingfilm and leave to cool.

4. Peel the skins off the peppers and chilies and place the flesh in a food processor with the vinegar. Process until smooth, season to taste with salt and pepper and pour into a small saucepan.

5. Cut the squid in half, then score in a criss-cross pattern with a sharp knife. Heat the griddle pan and cook the prawns for 2 minutes on each side.

6. Remove and cook the squid for 1-2 minutes on each side. It will curl up, so use a palette knife to hold it flat.

7. Cut each piece in half once cooked. Warm up the chili sauce, adding the oregano, oil, shallots and lemon juice.

8. Toss the prawns and squid in the warm chili sauce and serve with fresh pasta.