Pepper and Chilli Fried Squid

Photo: flickr user Flavia Man

Ingredients

Chilean

350 grams prepared squid

25 ml olive oil

2 smalls clv garlic finely chopped

1 medIumsized dried chilli seeded and crumbled

1 tablespoon chopped parsley

11 emon cut into thick wedges

chips or another fish dish to serve

Preparation

Cut the body of the squid into rings.

Heat oil and fry the garlic till golden.

Keeping the heat high add the squid rings and tentacles and the chilli.

Fry quickly moving the squid and chilli round the pan.

Throw over some salt black popper and parsley and serve straight from the pan spanking hot with wedges of lemon.

It should take no more than 2 or 3 minutes to cook.

Ask the fishmonger to remove the yukky stuff from inside the squid. If they are baby squid then this can be done at home without turning your house into hells kitchen. Simply cut offthe head then pull the transparent quill and the fatty white lumps from inside the body sack. Rinse the sack. You can peel the skin off if you wish but it is not really important. Chop the head from the tentacles discard. Rinse the tentacles. Cut the body into thick rounds.

Serves 2