Recipe Ingredient
- 2 medium calamari, cleaned and sliced tubes, flaps and tentacles (to yield about 300g)
- 2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 small red chilli sliced, seeds removed
- Salt
- Freshly ground black pepper
- 250g baby spinach leaves
- Lemon, cut into wedges
Instructions
- To prepare the calamari, cut the bodies & wings into 1cm slices. Cut tentacles into the individual legs.
- Combine the oil, garlic and chilli in a large heavy-based frying pan. Heat gently until the garlic and chilli start to fry and the kitchen fills with a delicious aroma.
- As soon as the garlic starts to colour, add the calamari. Increase the heat to medium-high and cook until the calamari begins to turn milky white, then add the spinach. Leave for a minute, then as the spinach starts to wilt, turn everything over in the pan and cook for another 20 seconds or so.
- Serve hot from the pan with lemon wedges.
