· 4 whole squid, cleaned
· 25g samphire
· Extra virgin rapeseed oil
· Seaweed vinegar
· Sea salt
1. Score the body of the squid and cut into thin strips.
2. Blanch the squid in boiling water for 45 seconds. Place in a suitable bowl.
3. Blanch samphire for 10 seconds and add to the squid.
4. Season the mixture with oil, vinegar and salt.
5. Serve warm.