Sauteed squid with garlic, lemon and parsley
Squid is ever more popular and when fresh I think our local squid in Devon is the best there is. It is incredibly sweet, just like shellfish and simple preparation is all it needs. I have no preference to large or small squid. Larger squid will have a thicker texture and smaller squid a thinner one. When fresh both should be tender as each other. If you have ever had the experience of eating fried squid that turns out to be rubbery, this is not down to the cooking method this is down to the specie of the squid. It is often the specie ilex which can be tough.
350 g whole squid
1 clove garlic, finely chopped
30 g coarse fresh breadcrumbs
Juice of ½ a lemon
1 tbsp curly parsley, finely chopped
Pinch of salt
Cut the tentacles into two pieces and then slice the squid tubes into rings, no more than 10mm thick. Place in a colander, give a final wash to make sure there is no grit in the tentacles or gut left attached to the inside of the squid rings. Pat dry, ready for cooking.
Heat the olive oil in a frying pan, then add the garlic, fry for a few minutes until the garlic starts to turn a light golden colour. Add the squid and toss the pan so the squid gets coated in the garlicky oil. Add the breadcrumbs which will crisp during the cooking process and add a wonderful texture to the dish. After 3-4 minutes the squid will turn from translucent to pure white, at this point add the parsley, remove the pan from the heat and squeeze in the juice of half a lemon. The pan will sizzle, take a spoon and just stir the oil, breadcrumbs and parsley together. Place on two serving plates and enjoy.