Baby squid with parsley

Baby squid with parsley

By
From
Encyclopedia of Food and Cookery
Serves
4

When you can get the tiny squids or cuttlefish, try them this way. Do not overcook or they will become tough.

Ingredients

Quantity Ingredient
1kg baby squids, cleaned
60ml olive oil
2 garlic cloves, bruised
freshly ground black pepper
30g parsley, chopped
1/2 lemon, juiced
salt
croutons, to serve

Method

  1. Cut squids into rings, or lengthways into 4. If liked, the tentacles may also be cooked.
  2. Heat oil gently with garlic cloves until they begin to brown; discard garlic. Add squids to the pan, season with salt and pepper and cook over a brisk heat for 1–2 minutes. Sprinkle with parsley and lemon juice and serve very hot, with triangular croûtes.
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