Sunday, 15 August 2010

Pan fried squid with chilli and garlic


An everyday thing to eat that cooks in seconds. The chilli makes this a light and zingy supper to eat with a soothing bowl of pure brown rice and some steamed vegetables.

Serves 2

8 whole medium sized squid
the green parts of 5 spring onions, chopped
1 fat clove of garlic, finely chopped
1 deseeded mild red chilli, very finely sliced
salt and pepper

1) Wash and dry the squid and split down the 'seam' that runs down the length of the squid, then cut into large pieces. Score each piece lightly in a crisscross pattern to prevent them curling during cooking. Cut the top off the tentacles, and place all the prepared squid into a bowl.

2) Add the chilli and garlic to the squid and stir in a teaspoon of vegetable oil. Season well with salt and pepper.

3) Heat a heavy bottomed frying pan until smoking hot, then cook the squid, turning once, for just a minute or two. Stir through the spring onions and turn off the heat. Serve with rice and perhaps some steamed broccoli or mange tout.

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