Author: Laura
Serve this appetizer either on its own, or on a little toasted bread and garnished with parsley. The simplicity of the recipe and minimal use of ingredients really allows the flavor of the calamari to shine through.
Ingredients
- 2 tbsp olive oil
- 3 cloves of garlic
- 1 tsp crushed chili flakes
- Small handful of parsley, finely chopped
- 1 lb. Calamari, Rings and Tentacles
- 1/2 tsp salt
- 1/2 black pepper
- Juice and zest from 1/2 lemon
Directions
- Put a wide pan on a high heat and add in the oil. You’ll want to wait until the pan is very hot and the oil is almost smoking,
- Throw in the garlic, chili flakes and parsley and stir for around 30 seconds. You’re just aiming to release the flavors here.
- Add in the squid, lemon juice and zest, salt and pepper and give everything a good stir to ensure the squid is well coated. The squid should be spread out in the pan to ensure it all cooks evenly. Remove from heat after 2 minutes. This should be the right amount of time to cook the squid thoroughly. You will know, as the squid will go a little firm and turn slightly opaque.
- Plate up immediately and garnish with a little more parsley.