This whole recipe takes no longer than 15 minutes from start to finish and will transport you to a Grecian island!
- 1 lb. small squid, cleaned and ready-prepared
- Grated zest and juice 1 large lemon
- 3 cloves garlic, finely chopped
- 3 fl oz (75 ml) olive oil, preferably Greek
- 2 heaping tablespoons chopped fresh parsley
- salt and freshly milled black pepper
- extra lemon wedges to squeeze over (to serve)
- Pull off the squid tentacles and wash. Dry with kitchen paper and reserve them.
- Next, cut the body section into ½ inch (1 cm) rings and wash them under cold running water; then pat dry with kitchen paper. Place them in a shallow dish, adding the reserved tentacles. Squeeze the lemon juice over, toss and leave it for 5 minutes, when it will have absorbed most of the juice. Drain the squid through a colander and shake to remove excess liquid. Next, heat the oil in a large, solid frying pan, add the garlic and lemon zest, cooking very slowly as it comes up to heat.
- When it is really hot add the squid and fry it in the hot oil, keeping it moving so it just slightly takes on color at the edges – it will only take about 1-2 minutes to cook.
- Then add the seasoning and parsley and serve it straight away from the pan, with lemon wedges to squeeze over. This is particularly good served with a green salad and some warm pitta bread to dip into the luscious juices.