Baby Squid

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This dish could sum up summer, it even looks like summer! Maybe that's a little bit too far. This dish is perfect for a quick and light lunch served with good bread or as a first course for an al fresco dinner.


Preparation Time: 10 minutes
Cooking Time: 1 minute
Serves: 3


  1. Prepare the squid by separating the head from the body, remove the feather cartilage and any other gunk you come in contact with. Cut the head away from the tentacles by slicing just under the eyes (discard the head) and push out the beak from the middle of the tentacles. preparing the squid
  2. With a sharp knife, slice the body in half, open it out and carefully score the flesh in a criss-cross pattern, making sure not to cut right through the flesh. scoring the squid
  3. Peel and slice the garlic, finely chop the chilli and chives. the other ingredients
  4. Place all the ingredients into a bowl, apart from the chives and lemon juice, and toss them all together. mixing the ingredients
  5. Put a very large frying pan on to a very high heat and allow it to get unbelievably hot. Squid is mostly water which all flows out when heated so it needs to be cooked as quickly as possible. You are able to heat the pan so high because there is no oil in it so it wont burst into flame.
  6. Put the squid into the pan and cook it for 1 minute. cooking the squid
  7. Add the chives and lemon juice to the pan, stir it to mix them in and then serve it immediately. the finished baby squid
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, to step 4, up to 1 day in advance.
Will leftovers be nice? No.

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