Serve with a glass of cold sauvignon blanc.
|400g squid, well washed|
|30ml vegetable oil|
|1 red onion, chopped|
|1 red pepper, deseeded and chopped|
|4 cloves garlic, sliced into rounds|
|2 red chillies, deseeded and finely chopped|
|sea salt and white pepper to taste|
|30ml sesame oil|
|45ml roughly chopped fresh flat-leaf parsley|
Ooooh, I simply love a peppery, hot and slightly oily mouthful of squid – specifically the slightly crispy tentacles!
|1.||Ensure that the squid is well cleaned before you slice the sacs into fairly thin slices or rings. You can trim the tentacles as well.|
|2.||Heat the oil in a pan – or a wok if you have one. Add the onion and red pepper and fry until they begin to soften before adding the garlic. Take care not to burn the garlic. Add the chopped chillies and the squid. Stir-fry together until the squid is tender. Taste and season.|
|3.||Squeeze over a little lime juice then toss all with the sesame oil and parsley.|