Garlic Sticky Squid

Charmaine Lu -

  • 4 tbsp olive oil, plus 2 tsp
  • 60g capers
  • 1 tsp paprika
  • 4 chopped garlic cloves
  • 1 chopped red chilli
  • 750g squid rings
  • 2 lemons, 1 juiced, 1 cut into wedges
  • 10g chopped parsley
  • Fry the capers in 2 tsp of oil until crisp. Remove with a slotted spoon and transfer to a bowl, then toss with the paprika and set aside.
  • In a clean pan, heat the remaining oil over a high heat and stir-fry the chilli and garlic for 10 seconds. Add the squid rings in a single layer, cook for 1 minute, then stir-fry for 3 mins to cook through. Season well with salt and lemon juice, and mix in the parsley. Top with the fried capers and serve with lemon wedges for squeezing.
10 mins
6 serving