Squid with Lemon and Garlic.

Squid with Lemon and Garlic.

Ingredients: for 2 people
500gr (abt 1 lb) small squid, cleaned and ready-prepared
1 large lemon grated zest and juice
3 cloves garlic, grated
75ml olive oil (abt 3 fl oz)
2 to 3 heaped tblsp chopped fresh parsley
salt and freshly milled black pepper I lemon cut into quarters to squeeze over when served

Pull out the little tentacles and wash, dry with kitchen paper and put aside for later.  Cut the body section into 1 cm (½ inch) rings and wash them under cold running water;  pat dry with kitchen paper. Place them in a small dish, adding the reserved tentacles. Squeeze the lemon juice over the squid pieces, toss and leave it for 10 minutes. Drain the squid through a colander and shake well to remove excess liquid.

Heat oil in a large, non stick frying pan, add the garlic and lemon zest while cool allowing the oil to get hot. When it is hot add the squid and fry it stirring it around all the time so it just slightly takes on a little colour at the edges – it cooks very quickly, a maximum of 2 minutes.

Then add the salt, pepper and parsley and serve it straight away from the pan, with lemon wedges to squeeze over. I served the squid with couscous and mange tout.


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