- 4 medium squid
- Olive oil
- 4 cloves of garlic
- 1 lemon
- 1 chili
- 1 sprig parsley
- Clean the squid by removing the innards and wash under cold running water to remove any traces of sand.
- Make a series of lengthwise parallel cuts along the squid and fry in a pan with a pinch of salt and a drizzle of olive oil.
- Serve on 4 plates accompanied by a light saute of minced garlic, chili, olive oil, chopped parsley and a pinch of salt.
You can stuff the squid with prawns and fry on a flat-top metal grill (plancha), and serve with the same sauce. You can also cut the squid into rings or strips and saute with prawns, garlic, etc..Any aromatic and fragrant white wine that is sweet, flavorful with hints of ripe fruit and saltiness. We recommend a wine made from the Moscatel grape with soft notes and intense musky aroma to balance the taste of squid. For example, Contratiempo from Bodega Vitis Arca of D. O. Valle de Güimar.