1 red chilli, pricked with a knife
1 red chilli, de-seeded and finely chopped
1 garlic clove, cut into quarters
Β½ lemon, juice only
handful chopped rocket, dressed with olive oil and lemon juice
2 tbsp flatleaf parsley, chopped
1 sprig sage
3 anchovy fillets, chopped
300g/11oz dried borlotti beans
salt and freshly ground black pepper
3 tbsp olive oil
drizzle extra virgin olive oil
1 tsp red wine vinegar
6 whole fresh squid