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
Freshly ground black pepper
250g baby spinach leaves
Lemon, cut into wedges
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.