About this recipe:Simple yet delicious! Pan seared garlic and chilli squid that is so versatile, it can be added to salads, pasta and wraps etc. or just devoured on it's own. As this simple dish remains subtle despite having a slight kick, I coupled it with rocket, coriander, chilli oil, a garlic and herb tortilla and a sweet chilli dipping sauce.
1 (300g) packet whole baby squid with tentacles, cleaned
1 drizzle chilli oil
2 cloves garlic, minced
1 red chilli, seeded and finely chopped
4 herb and garlic tortilla wraps
4 handfuls rocket leaves
1 bunch fresh coriander, chopped
sweet chilli dipping sauce, to taste
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Method Prep:20min › Cook:2min › Ready in:22min
Lie each baby squid in front of you, and with a sharp knife or scissors slice each squid lengthways so that you start with a tubular shape and end up with a opened out flat piece of squid. Score the flesh of the squid with a criss cross pattern.
In a large heavy bottomed frying pan, add some chilli oil and warm over a medium high heat. Add garlic and chilli and cook and stir for 30 seconds before tossing in the prepared squid and tentacles.
Frequently toss the squid in the garlic and chilli oil, the squid should turn opaque when cooked through after approx 1 to 2 minutes.
Remove the squid from the heat, and divide between the four tortilla wraps. Drizzle any oil from the pan over, add a handful of rocket, a sprinkling of fresh chopped coriander and a drizzle of sweet chilli dipping sauce. Wrap up and serve immediately.