Flying squid is seasonal and quite small. Calamari such as Hawkesbury is similar, or else use small loligo squid. Otherwise use any calamari available. Larger ones would need to be cut.
- 1 kg flying squid or other squid (Hawkesbury would be lovely)
- 60 ml olive oil
- 3 cloves garlic
- juice of 1 lemon
- ¼ cup chopped flat-leaf parsley
- bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Clean squid, leaving tubes whole.
2. Heat half the olive oil in large frying pan over high heat. When hot add half the squid. After a minute or two, turn and add half the garlic. When just cooked and tender remove from heat. Repeat with remaining squid. Squeeze over lemon juice and scatter with parsley.
3. Serve immediately with crusty bread.