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.