Squid with Garlic and Chilies

Name: Squid with Garlic and Chilies
Yield: serves 4
Ingredients: 1 1/2 pounds small squid; 3 tablespoons olive oil; 3 cloves garlic, chopped; 2 red chilies, seeded and finely chopped; Salt and pepper; 3–4 tablespoons chopped cilantro; 1 lemon, cut in wedges, to accompany

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

1 1/2 pounds small squid

3 tablespoons olive oil

3 cloves garlic, chopped

2 red chilies, seeded and finely chopped

Salt and pepper

3–4 tablespoons chopped cilantro

1 lemon, cut in wedges, to accompany

Preparation

Step 1
Clean and prepare the squid as described in the box on page 198. Cut the body pouches in rings.
Step 2
Heat the oil in a large frying pan. Put in the garlic and chilies and the squid. Season with salt and pepper and sauté briefly, turning over the pieces, for 2–3 minutes only.
Step 3
Sprinkle with cilantro and serve hot with lemon wedges.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsMiddle Eastern Squid Shellfish Seafood Garlic Root Vegetable Vegetable Chile Cilantro Herbs & Spices Lemon Citrus Fruit Main Dinner Nut Free Dairy Free Gluten Free Quick Easy 5 Ingredients or Fewer Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes