Squid With Garlic And Chilli

This dish brings the Mediterranean to your table. No fuss, just flavour.

Ingredients

• 1kg loligo squid
• 200ml extra virgin olive oil
• 4 cloves garlic, crushed
• ¾ teaspoon dried chilli flakes
• 1 teaspoon salt flakes
• ¼ cup flat-leaf parsley, to garnish
• Crusty bread, to serve

Method

Preheat oven to 200ºC.

Grasp the squid’s arms and tentacles and pull firmly to separate the head from the tube (try not to break the ink sac as the ink stains).

Cut below the eyes. Discard eyes and everything above them.

Push the beak (mouth) out from between the arms. Wash tentacles and arms and set aside.

Remove the quill from inside the tube.

Push your thumb between the tube and a side fin, to break the skin.

Holding the side fins, twist the tip of the tube to pull it away from the skin.

Grasp the side fins and pull down to peel off the skin around the tube; the side fins can also be peeled and used.

Place the knife inside the tube and cut open along the obvious seam.

Lay the tube out flat and, working across the tube not from top to bottom, wipe both sides firmly with paper towel to remove any remaining intestines and membrane.

Slice tube into thick strips, from top to bottom (not across-ways or it will curl), and quarter tentacles.

Place oil into a cast iron, terracotta or other ovenproof dish, add garlic, chilli and salt.

Arrange squid in dish, pressing down gently so that it’s all submerged in the oil.

Place in oven, uncovered, for about 10 minutes, until squid is just tender.

Remove from oven, scatter with parsley and place on a heatproof board.

Serve immediately with crusty bread to soak up all the garlic flavoured oil.

Notes

Alternative Species: Southern or Northern Calamari, Cuttlefish, prawns.