2 celery sticks, leaves and sticks finely shredded
1 red chilli, finely chopped
1 garlic clove, crushed
1 garlic clove, finely chopped
1 lemon, juice and zest
1 lemon, zest only
1 handful fresh flatleaf parsley, chopped
1 shallot, diced
½ x 400g tin chickpeas, drained and rinsed
salt and freshly ground black pepper
1 tbsp extra virgin olive oil
1 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp sherry vinegar
200ml/7fl oz fish stock
1 small–medium squid, cleaned and very finely sliced
2–3 small squid ink sachets
50ml/2fl oz dry vermouth