Chilli Squid


  • 500g (1lb) baby squid, gutted
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • 4 fresh red chillies, sliced
  • 6 tomatoes, diced
  • 1 glass of white wine
  • 3 tablespoons chopped fresh coriander
  • Salt and freshly ground black pepper
  • Fresh bread, to serve


First, prepare the squid.  Cut the bodies into rings and leave the tentacles whole if they are small; or cut them up if large.  Dry with kitchen paper.

Heat the olive oil in a large frying pan.  When the oil is hot, throw in the squid and toss vigorously.  Cook for about a minute, then add the wine and simmer for a further 2 minutes.

Finally, add the coriander and season with salt and pepper, then serve with fresh bread.