Pan-fried squid with garlic and parsley sauce
Pan-fried squid with garlic and parsley sauce is the perfect summertime tapas recipe. Delicious chunks of grilled squid drizzled with plenty of garlic and parsley sauce and a generous squeeze of fresh lemon. This healthy seafood tapas recipe is quick and easy to make with just 10 minutes of prep time and 5 minutes cook time. This recipe makes 4 tapas servings, but can easily be expanded to suit a main meal.
Equipment
- Grill or frying pan
- 1 sealable air-tight jar or container
- A food processor
- Chopping board
- Sharp knife
Ingredients
- 10 oz. 300g giant squid, cleaned and cut into small cubes
- Lemon for serving
- Black cracked pepper optional
For the garlic and parsley sauce
- 1 cup fresh parsley
- 5 garlic cloves peeled
- ⅓ cup 2 fl oz/60ml of extra virgin olive oil
- ¼ teaspoon of salt
Instructions
To make the garlic and parsley sauce
- Start off by adding the garlic and a little oil to the food processor. Buzz for a minute, or until you see the garlic is nicely minced.5 garlic cloves, ⅓ cup 2 fl oz/60ml of extra virgin olive oil
- Next, loosely chop the parsley and add the leaves to the food processor. Add around half of the remaining oil and buzz for a few minutes until you reach the desired consistency. If you prefer a thinner consistency, add more oil. Leave your sauce and prepare your squid.1 cup fresh parsley, ¼ teaspoon of salt
Pan fry the squid
- Once you’ve cut your squid tubes or rings into small cubes, add a little oil to a non-stick pan on high heat.
- Slowly add the squid to the pan and stir often to grill all sides of the squid cubes. This should take around 4-5 minutes and once done, your squid will be opaque and white in color.10 oz. 300g giant squid, cleaned and cut into small cubes
- Remove from the heat and stir in some of the garlic and parsley sauce.
- Serve with some lemon wedges and some more garlic and parsley sauce.Lemon, Black cracked pepper
