Calamari with garlic and chilli
Calamari doesn’t take long to cook, so if you are in the mood for a seafood mid-week meal, this is the perfect option.
Calamari or squid, raw
1 medium, finely chopped
3 clove(s), crushed
Dried chilli flakes
Black olives, drained
Fresh flat-leaf parsley
- Cut squid hoods in half lengthways. Score the inside flesh in a crisscross pattern. Cut into 5cm pieces.
- Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds.
- Stir in passata and chilli flakes and bring to a simmer. Add squid and cook, tossing gently, for 5 minutes or until squid is just cooked through. Stir in olives. Serve sprinkled with parsley.
SERVING SUGGESTION: Mixed salad leaves, plus crusty bread.