Bring a large pan of salted water
to the boil, add the peas and cook
for 3 mins until tender. Drain and
leave to steam-dry.
Tip the shallot into a bowl with 1 tbsp
lemon juice, olive oil, squid and lots of
black pepper. Toss everything together
and leave to sit for a few mins.
Meanwhile, place a frying pan over a
medium heat. When the pan is hot, pour
in the dressed squid. Cook for 3-4 mins,
moving it around the pan until the
tentacles curl up and the squid pieces
turn opaque. Add the butter, samphire
and peas, toss together for a few mins,
season well and remove from the heat.
Scatter the watercress over a large
serving dish. Tip over the squid, peas
and samphire, strew with the parsley,
add a squeeze more lemon juice and
eat warm, with lemon wedges.