My twitter followers might have been aware my Internet connection has been down for the last month and a half… Well, I’m back! And since we’ve been spending vacation in Andalusia with my Spanish family-in-law, I came back with a bunch of Spanish recipes in stock
Let’s start with this very easy to make garlic and parsley calamari recipe. If you have a great olive oil at home, use it. The better your olive oil tastes, the better this baby squid recipe will come out…
Preparation time: 5 mn – Cooking time: 15 mn
Ingredients (for 2 servings)
1.1 lbs (500 g) of baby squid (fresh or frozen)
3 garlic cloves
3 tablespoons of olive oil (click here to buy online)
3 tablespoons of parsley
Salt & pepper
1/ Clean baby squid or defrost them if you’re using frozen ones.
2/ Peel garlic cloves. Clean and chop parsley.
3/ Heat a frying pan over medium heat. Pour olive oil and add garlic.
4/ Move garlic around the pan so the oil gets garlic flavor.
5/ Pour baby squid into the pan.
6/ After 10 minutes, add parsley, salt and pepper to the calamari and cook them for 5 more minutes or until they’re firm.
7/ When they’re done, serve baby squid leaving the garlic cloves and all the oil you can in the pan.
You can serve these garlic and parsley baby squid alone, as a starter or with wild rice as a main dish.