Squid and prawns with chilli and marjoram

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I love to serve this along with plain, boiled Italian black rice, which I advise for its drama as well as its sauce-soaking capacity. But if you want to stretch the amounts below to feed more people, then cook a packet of spaghetti and toss the lemony chilli-flecked seafood through it, making sure you use a little pasta cooking water to help the sauce emulsify.

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  • 3 tbsp olive oil
  • 1 red chilli, seeds removed and finely chopped
  • 1 unwaxed lemon, zest and juice only
  • 1 garlic clove
  • small bunch parsley, leaves only, finely chopped
  • 2 tbsp finely chopped marjoram leaves
  • 350g/12oz prepared squid (defrosted if frozen), sliced into rings
  • 20 raw peeled king prawns (defrosted if frozen)
  • 1 tsp sea salt flakes or ½ tsp fine salt

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