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Squid with Garlic and Chilies

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 pounds small squid
3 tablespoons olive oil
3 cloves garlic, chopped
2 red chilies, seeded and finely chopped
Salt and pepper
3–4 tablespoons chopped cilantro
1 lemon, cut in wedges, to accompany

Preparation

  1. Step 1

    Clean and prepare the squid as described in the box on page 198. Cut the body pouches in rings.

    Step 2

    Heat the oil in a large frying pan. Put in the garlic and chilies and the squid. Season with salt and pepper and sauté briefly, turning over the pieces, for 2–3 minutes only.

    Step 3

    Sprinkle with cilantro and serve hot with lemon wedges.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternSquidShellfishSeafoodGarlicRoot VegetableVegetableChileCilantroHerbs & SpicesLemonCitrusFruitMainDinnerNut FreeDairy FreeGluten FreeQuickEasy5 Ingredients or FewerSauteCookbooks
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