Turn up the temperature in your cooking with a touch of spice. Chef Paul Pledge, of the new riverside Boardwalk Bar and Bistro, shares a favourite prawn and squid dish, just perfect for easy summer entertaining

Ingredients:

  • 120g cleaned squid
  • 50ml red wine vinegar
  • 60g kalamata olives
  • 120g spaghetti
  • 10g flaked almonds
  • 3 whole medium-size green prawns
  • 5g chilli paste
  • 30g baby spinach (drained)
  • 50ml white wine

Method:

Marinate the squid in red wine vinegar for one hour. Remove the squid from the marinade and keep the marinade aside. Heat a good splash of quality olive oil to a large pan and add the squid, sauté for three minutes on a high heat. Add the olives and remaining liquid left over from the marinade and turn the heat to low.

The idea is for the squid to absorb the liquid and olive flavour, the slower the simmering in this process the better. Place a pot of water on the stove and bring to the boil. Add the spaghetti and cook until al dente, remove and keep to the side.

Place the flaked almonds on a tray and toast until lightly browned, remove and keep to the side. Heat a medium size pan and add a good splash of quality olive oil, add the prawns and sauté for 4 minutes on a high heat. Add the chilli paste, braised squid mixture and heat through to combine the flavours.

Add the white wine and cook over medium heat for 2 minutes. Add the spinach and the spaghetti, toss together with almonds. Serve in a large warm bowl with chopped fresh herbs.

Note: The key to this dish is to marinate squid in red wine vinegar for 1 hour prior to cooking and slow simmering.