This is a really cool way of prepping squid.
It makes the squid look great and allows it to take on flavours and seasoning in a really interesting way.
You can see from the picture why I've called it 'concertina squid' as it reminds me of a concertina,
or accordion, when it opens out.
It can be served hot or cold as a main dish or a salad.
Simple but totally scrumptious.
1kg/2lb 3oz new potatoes, scrubbed
sea salt and freshly ground black pepper
a handful of fresh mint leaves, picked, stalks tied together
2 knobs of butter
extra virgin olive oil
1 kg/2lb 3oz medium-sized squid, skinned and gutted
1-2 fresh red chillies, de seeded and finely sliced
1 red onion, peeled and finely sliced
a large handful of fresh flat-leaf parsley, stalks finely chopped, leaves roughly chopped
1 tablespoons finely ground white pepper
2 cloves of garlic, peeled and finely grated or chopped
juice of 2 lemons
First of all, boil your new potatoes in salted, boiling water with the bundle of mint stalks for 20-25 minutes until slightly overcooked.
When done, drain and allow to steam dry while you heat up a large frying pan.
Put a knob of butter and a couple of tablespoons of extra virgin olive oil into the pan, add the potatoes and then,
using a pair of tongs or a spoon, lightly crush them and toss around for about 5 minutes until lightly golden.
While these are cooking, you are going to prepare your squid - here the book has some step-by-step photographs to help you out.
Take a squid and place a large cook's knife, palette knife or wooden spatula into its tube.
Using another cook's knife, slice the squid along its length at 1cm/½ inch intervals.
As the second knife cuts down on to the first knife,
a fantastic effect is achieved whereby the squid retains its overall shape but also opens up a bit like a concertina.
Do the same to the remaining squid.
When the potatoes have taken a little colour, add the sliced onion and parsley stalks and give the pan a good shake.
Toss the scored squid in a bowl with the white pepper and a tiny pinch of salt.
When the onions are golden, turn them and the potatoes out on to a plate, put the pan back on the heat,
add a little olive oil and fry the squid for about 2 minutes on each side.
When nicely golden, add the remaining butter, the grated garlic, the chilli and the parsley leaves.
Give the squid a really good shake to on all these beautiful flavours and then put the potatoes and onions back into the pan.
Toss together, have a little taste and correct the seasoning.
Squeeze over the lemon juice - this will give it all a nice twang - and divide on to 4 plates, sprinkled with the mint leaves.