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