Ingredients
500g small squid, cleaned
1
fresh red chili, seeded and finely chopped
2
tsp Spanish mild smoked paprika
2
garlic cloves, finely chopped
2-3
tbsp finely chopped fresh parsley
Directions
1.
Cut the squid body into rings and the tentacles into bitesize pieces. Place the squid in a bowl and pour 2 tablespoons olive oil, half the chili and the paprika. Season with a little salt and pepper, cover with plastic wrap, place in the fridge and leave to marinate 2-4 hours.
2.
Toss the squid in the flour and divide into two batches. Heat the remaining oil in a wok or deep frying pan over high heat. Add the first batch of squid and quickly stir-fry for 1-2 minutes or until it becomes opaque and the tentacles curl. Add half the garlic. Stir, then turn out into a bowl. Repeat with the second batch, adding more oil if needed. Sprinkle with the sherry vinegar, lemon rind, remaining chili and parsley. Season and serve hot or room temperature.
3.
The Culinary Chase's Note: This was so delicious and the vinegar softened the flavors of the chili. If you can't find smoked paprika, use mild paprika instead. Make sure the oil in the pan is hot before adding the squid. Enjoy!
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