Calamari with garlic and chilli
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.