Ingredients
- 120ml light olive oil
- 100ml sunflower oil
- Juice of 1 orange
- 2 cloves of garlic, peeled and halved
- A small pinch of saffron
- A small pinch of chilli flakes
- A sprig of rosemary
- 1 red pepper, quartered and thinly sliced
- 1 yellow pepper, quartered and thinly sliced
- 2 tubes of squid (about 250g), cleaned and cut into thin strips
- Salt and pepper
- FOR THE CHEAT’S AIOLI:
- 6tbs good-quality mayonnaise
- 2 cloves of garlic, peeled and crushed
- 2tbs cooking juices
- A squeeze lemon juice
1 Put all the ingredients (except those for the aioli) into a pan.
2 Turn together so everything is coated in the oil. Cover and bring to a bare simmer, then cook for 15-20 minutes until the squid is soft and tender and the peppers melting.
3 To make the aioli, remove two tablespoons of cooking liquid and allow to cool. Whisk this into the mayonnaise along with the garlic and lemon juice.
4 I like to serve this warm, along with the oil, in some of those lovely tapas dishes that we remember so fondly from our holidays.
