Warm seafood salad with garlic crostini

Serves 4

500g small fresh squid, cleaned
6 tbsp extra virgin olive oil
200ml white wine
6 black peppercorns
2 garlic cloves, smashed
1kg clams, rinsed
12 small fresh raw prawns, peeled
400g canned chickpeas, drained and rinsed
1 tbsp lemon juice
1 tbsp fl at-leaf parsley leaves
1 lemon, quartered
Half a baguette
1 garlic clove, cut in half
Lemon wedges, to serve

Rinse the squid well, pat dry and cut into 1cm rings.

Heat 2 tbsp olive oil, wine, peppercorns, garlic and 200ml water in a heavy-lidded frying pan. Add the clams, cover tightly and turn up the heat. Shake the pan after 2 minutes and remove the opened clams. Repeat, discarding any shells that refuse to open.

Strain the broth, return to the pan and bring back to the boil. Add the prawns to the broth and simmer for 1 minute. Add the squid and simmer for 1 minute until just cooked. Remove prawns and squid from the broth and toss with the clams, chickpeas, 2 tbsp olive oil, lemon juice, parsley and a few spoonfuls of the broth to moisten.

Finely slice the baguette and grill on both sides until crisp. Rub with garlic, brush with the remaining olive oil and serve with the warm salad, with lemon wedges.