Baby squid with garlic

Baby squid with garlic

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1kg prepared baby squid
1/4 cup olive oil
2 garlic clove, smashed
salt and freshly ground pepper
1/2 cup chopped parsley
1/2 lemon, juiced

Method

  1. Cut the prepared squid into rings or lengthwise into quarters. Retain the tentacles. Heat the olive oil with the garlic gently until it begins to colour, then discard garlic. Add pieces of squid, season with salt and pepper and cook over brisk heat for 1–2 minutes. Sprinkle with parsley and lemon juice and serve very hot with crusty bread.

Note:

  • Pull the head with the tentacles from the tube of the squid at the same time pulling out the intestines.

    Cut away the tentacles in 1 piece just above the eyes. Discard the head and intestines.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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