Recipe information
Yield
serves 4
Ingredients
1 1/2 pounds small squid
3 tablespoons olive oil
3 cloves garlic, chopped
2 red chilies, seeded and finely chopped
Salt and pepper
3–4 tablespoons chopped cilantro
1 lemon, cut in wedges, to accompany
Preparation
Step 1
Clean and prepare the squid as described in the box on page 198. Cut the body pouches in rings.
Step 2
Heat the oil in a large frying pan. Put in the garlic and chilies and the squid. Season with salt and pepper and sauté briefly, turning over the pieces, for 2–3 minutes only.
Step 3
Sprinkle with cilantro and serve hot with lemon wedges.
