• 1 kg/2 lb prepared small squid

• 4 tablespoons olive oil

• 3 garlic cloves, crushed

• 1 red chili, finely chopped

• 4 tablespoons lemon juice

• handful of flat leaf parsley, chopped

• salt and pepper

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Method:

1. Slit the squid down one side and lay them flat. Score the skin of each one with a fine criss-cross pattern.

2. Mix half the olive oil, the garlic, chili and lemon juice in a bowl and add the squid. Mix well to coat all over, cover and marinate for 15 minutes.

3. Remove the squid from the marinade, reserving the marinade. Heat the remaining oil a large frying pan or a wok until it is just smoking.

4. Add the squid, season with salt and pepper, stir well and cook over a high heat for 2-3 minutes. The squid will curl up, but just hold them flat for a few seconds to get a tasty browned outside.

5. Finally, add the strained marinade and the parsley to the pan, mix well and serve at once.