Seafood sizzle

Serves 4

• 300g fresh squid
• 4 cloves garlic
• 6 tbsp extra virgin olive
• 0.5 lemon
• 200g clams
• 12 tiger prawns
• 2 slices preserved lemon
• 3 spring onions
• 1 tbsp fresh ginger
• 2 red bird’s-eye chillies
• 0 black pepper
• 0 lemon
• 0 French baguettes

Step 1
The key with this is to scrape all the juices from the pan and accompany it with some good crusty bread to mop them up.

Step 2
Prep the squid by cutting the body into rectangles (about 5cm x 3cm) and lightly scoring in a crosshatch pattern.

Step 3
Cut each tentacle section in half.

Step 4
Marinate in garlic with 2 tbsp of the oil and half the lemon juice, then cover and refrigerate for about an hour.

Step 5
Half an hour before cooking, take the seafood out of the fridge to let it come up to room temperature.

Step 6
Put the clams in a bowl of cold water with a tap dripping on it for 10 minutes to encourage them to give up their grit.

Step 7
In a large, heavy-bottomed frying pan or skillet, heat the rest of the oil gently and add the preserved lemon, spring onions, ginger and chillies.

Step 8
Cook for 3-4 minutes, then add the prawns.

Step 9
Turn the heat up.

Step 10
Cook for 2 minutes, shaking the pan to avoid catching.

Step 11
When the prawns are starting to colour – you want to see some deep caramelisation on the shells – add the squid and its marinade.

Step 12
Shake again, cooking for a further 2 minutes.

Step 13
Add the drained clams, the rest of the lemon juice, season with salt and pepper and cover the pan, cooking for about 3 minutes, shaking to make sure it all cooks evenly, until the clam shells open.

Step 14
Spoon into heated bowls.

Step 15
Serve with lemon wedges and crusty bread to mop up those gorgeous juices.