Squid with Roasted Peppers and Cannellini beans

Heres a favorite one at my house, its a Gorden Ramsay reciepe:

Serves 4
3 squid about 180g each, cleaned with tentacles
few thyme sprigs, leaves stripped
few rosemary sprigs, leaves stripped
1/2 tsp coriander seeds, lighly crushed
1 small red chilli, sliced on the diagonal
2 garlic cloves, peeled and sliced
finely pared zest of 1 lemon
juice of 1 1/2 lemons
3-4 tbsp olive oil, to drizzle
280g jar roasted peppers, drained
2 x 400g tins cannellini beans, rinsed and drained
sea salt and black pepper
small bunch of flat leaf parsley, chopped

To Prepare the squid, cut along one side of the body pouches to oben them out, then lighly score the flesh in a criss-cross pattern. Lay the scored squid and tentacles in a wide, shallow dish and sprinkle with the herb leaves, coriander seeds, chilli, garlic, lemon zest and the juice of 1 lemon. Drizzle over 2-3 tbsp olive oil and toss the squid to coat all over with the marinade. Cover with cling film and leave to marinate in the fridge for 20-30 mins.

Heat the barbecue or a girdle pan. Transfer the squid to a plate, ready to cook, scraping off and reserving the excess marinade.

Pat the roasted peppers with kitchen paper to absorb excess oil, then slice into strips. Heat the reserved marinade from the squid in a saute pan and add the peppers, beans, remaining lemon juice and some seasoning. Saute for 3-5 minutes to heat through. Set aside

Place the squid on the barbecue or griddle pan, laying the scored pieces flat. Cook until the squid turns opaque, about 1 minute on each side for the scored pieces, a little longer for the tentacles. Remove to a plate. When cool enought to handle slice the squid body into strips and cut the tentacles in half.
Stir the sliced squid and chopped parsley through the warm peppers and beans. Serve immediately.