This is one of my favourite dishes from Spain, which is usually served as a tapa or a second course at lunch. I don’t eat it frequently to be honest, just because I’ve found it hard to find fresh squid/calamari where I live.
But I always have it while in Spain; and while visiting with my parents, my mother prepared this dish, which I now share with you.
My mother and father love fish and seafood, as much as my husband and I do, and have found a little place nearby at which they get really good quality and fresh seafood.. lucky them, as we’ve found that it’s also not an easy task in the US!
You can make this a bit simpler by cooking the squid with the garlic all at once, but you can risk burning the garlic. Also, make sure the calamari are completely dry; if not, they will release a lot of water and you’ll end up cooking them instead of sautéing.
- 500g (about 1 1/2 pounds) baby squid/calamari with heads, cleaned and pat-dried
- 1 head garlic, minced
- 3 tablespoons olive oil
- sea salt, to taste
- guindilla or red pepper flakes, to taste
- cilantro or parsley, for garnishing
- Over medium heat, sauté the calamari (and calamari heads) with the olive oil in a pan, about 5-7 minutes, turning over a few times.
- Add the garlic and pepper and cook a couple of minutes longer, until the garlic are golden.
- Add sea salt, to taste.
- Garnish with cilantro or parsley and serve immediately.