Flying squid in garlic and olive oil

Flying squid in garlic and olive oil

Flying squid in garlic and olive oil

By
From
Lyndey and Blair's Taste of Greece
Serves
6
Photographer
Chris Chen

I cooked this meal at Vivari Beach at Drepano after buying some flying squid in Nafplio market. They are seasonal and quite small; calamari such as Hawkesbury is similar, or else use small loligo squid. Otherwise use any calamari available – large ones would need to be cut up.

Ingredients

Quantity Ingredient
1kg flying squid or other small squid or calamari
1/4 cup olive oil
3 garlic cloves, chopped
1 lemon, juiced
1/4 cup chopped flat-leaf parsley
bread, to serve

Method

  1. To clean each squid, gently pull on the tentacles to remove them. Reserve. Remove the clear quill from the body and any dark membrane and discard. The side flaps can be left on if the squid are small, or removed if large. Leave the hoods whole, rinse well and pat dry with paper towels.
  2. Heat half the oil in a large frying pan over high heat. When hot add half the squid. After a minute or two, turn and add half the garlic. When the squid is just cooked and tender remove from heat. Repeat with remaining squid, tentacles (and flaps, if they have been removed).
  3. Squeeze over the lemon juice and scatter with parsley. Serve immediately with crusty bread.

Lyndey’s note

  • Small squid do not need their skin removed but to remove it from larger squid, salt the fingers to help rub it off.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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