Mustica

Method

Clean the squid thoroughly, removing the ink sac and any internal organs, then cut the body into rings and tentacles into bite-sized pieces. Heat olive oil in a large shallow pan and gently fry the sliced garlic until fragrant but not coloured. Add the squid pieces and cook over moderate heat for 2-3 minutes, stirring gently until they begin to release their liquid. Pour in the white wine and season with salt, pepper and crushed chilli, then simmer for 15-20 minutes until the squid is tender and the sauce has reduced slightly. Finish with fresh parsley and a squeeze of lemon juice, adjusting seasoning to taste. Serve warm or at room temperature with crusty bread to soak up the sauce.