SQUID - Hot and Fast is something I make once a week. It's so easy and so fast and so good.
SQUID - Hot and Fast is something I make once a week. It's so easy and so fast and so good.—Nekisia Davis
Serves: probably two
pound Squid tubes and tentacles
tablespoons Olive oil
tablespoon GOOD chili oil - I love Sicilian chilies in sunflower oil! Belaria makes a verdion of these sold at Bklyn Larder.
Italian flat leaf parsley
In This Recipe
- I buy squid from Mermaid's Garden in Prospect Heights. It's the most delicious and right from waters on the east coast.
- First, defrost the squid.
- Then cut the tubes into rings about 1/2 inch wide.
- COMPLETELY dry off squid.
- Heat a cast iron pan until she's pretty hot - almost full heat.
- Drizzle the olive oil into the hot pan but get ready with that squid so you don't smoke out your kitchen.
- Add squid to the pan, make sure each piece is touching the cast iron - but don't mess with it too much.
- Let it chill for about 60 seconds, then toss around a bit.
- You want to get a bit of color on that one side, then toss, then it's done.
- Take squid off heat and put into a large bowl.
- Drizzle with a fair amount of GOOD chili oil.
- Squeeze a couple slices of lemon into the squid.
- Give her a nice couple of pinches of kosher salt. (Don't be shy)
- Throw in a handful of chopped parsley.
- Give that all a toss and then put into two shallow bowls and serve!
- ENJOY! (Does not have to be enjoyed hot - can chill to room temp or it's pretty good cold, too)