Parsley and Garlic Seared Baby Squid

This classic French calamari dish is so simple. Sear the squid in a very hot pan with a little olive oil, toss it with parsley and garlic, and finish it with a sprinkle of salt. That's it. Squid is so flavorful that very few additions are needed to create the perfect dish. Quick to make and delicious, these squids are great on their own but also beautiful when served on a salad, on top of a garlic pasta dish, or with a few slices of crusty bread. For our recipe, we recommend using fleur de sel, but if you can't find it at the store, any nice salt will do.

Many abstain from eating squid because of the cleaning process involved—which contrary to common belief is not that difficult—but the good news is that most commercially available squid is already cleaned and ready for cooking. Frozen squid is available in most grocery stores, and as it thaws quickly, there's no need to plan too much ahead of time for your meal. Cleaned and cut squid could cost you a little more per pound, whereas whole, uncleaned squid might save you some money. For best results, always cook the squid either hot and fast or low and slow, as anything in the middle will yield a chewy result.