The Spanish adore seafood, and local fishmongers almost always have an amazing selection of fresh squid, prawns and a wide variety of clams on offer. This dish is an Andalusian tapa eaten at the beginning of spring, when all these amazing vegetables start to appear in the market. It is our celebration of spring and summer, and also one of our favourite seafood dishes. Squid can be replaced with cuttlefish, if you prefer – just add 10 minutes to the cooking time.

• 3 medium squid (roughly the size of your hand), cleaned
• 4 tbsp olive oil
• ½ large onion, roughly chopped
• 2 garlic cloves, thinly sliced
• ¼ tsp fennel seeds
• 1 bay leaf (preferably fresh)
• ½ tsp sweet paprika
• 150ml white wine
• 200ml water
• 250g shelled peas
• 250g asparagus, trimmed and sliced into 2cm pieces
• 3 level tbsp fresh mint, roughly chopped
• 4 tbsp extra virgin olive oil

To prepare the squid, cut the bodies and wings into small strips approximately 1cm wide and 4cm long. Cut the tentacles in half or into quarters, depending on their size.

In a medium pan, warm the olive oil over a medium heat. Add the chopped onion and a pinch of salt and fry gently for 5-10 minutes, stirring occasionally. When the onion begins to turn golden and caramelise, add the garlic, fennel seeds and bay leaf and fry for 2 more minutes.

Add the prepared squid and paprika, stir well and add the wine and water. Cover the pan, bring the contents to a simmer then turn the heat down low. Cook for 15-20 minutes, stirring occasionally, until they begin to tenderise.

Add the peas and asparagus to the pan and cook uncovered over a higher heat for 5-10 minutes more, until the vegetables are tender and the juices run thick.

Stir in the mint and the extra virgin olive oil and serve straight away.