“It's absolutely critical that people choose certified sustainable seafood. You know that what you're purchasing, what you're consuming, what you're eating is really the best choice for the environment.”
(United States)
Prep time
5 mins
Cooking Time
15 mins
Serves
4
Ingredients
1lb (450g) MSC certified squid rings
INGREDIENTS:
INGREDIENTS:
180 ml (¾ c) extra virgin olive oil
2 ml (½ tsp) plus 1 pinch kosher salt
10 cloves garlic, finely chopped
50 g (¾ c) oil-packed roasted or sun-dried tomatoes, drained and halved
90 g (½ c) pitted mixed olives, large ones halved
45 ml (3 tbsp) pickled capers, drained
5 ml (1 tsp) red chili flakes
1 large handful basil leaves, torn
1 small handful flatleaf parsley leaves, separated
½ lemon, zested and juiced
Salt & pepper (to taste)
Method
- Heat a pan on a medium-high heat and then add the olive oil.
Sauté the garlic until it is golden brown and fragrant.
- Mix in the sun-dried tomatoes, olives, capers and chilli flakes.
- Zest the lemon straight into the pan, reserving the fruit for later and allow the pan to simmer for 1 minute, mixing occasionally.
- Next add the squid rings and sauté for 3 minutes, or until the squid is firm, stirring occasionally and then turn off the heat.
- Season to taste and mix the basil leaves into the pan.
- ET VOILA!
Turn the mixture into a serving dish, garnish with a small handful of parsley leaves and squeeze the lemon juice over.
Serve.