Reprinted with permission from Vegetable Harvest by Patricia Wells (HarperCollins 2007).
Prep Time: 15 minutes
Cook Time: 2 minutes
Ingredients:
- 8 ounces small squid
- 4 plump, moist cloves garlic, peeled, halved, green germ removed, minced
- 1 cup fresh flat-leaf parsley leaves, finely minced
- 2 tablespoons extra-virgin olive oil
- Fleur de sel
Preparation:
Gut, clean, and rinse the squid, reserving the tentacles and leaving the bodies whole. (Or have your fishmonger do this for you.)In a medium bowl, combine the garlic and parsley and toss to blend. Set aside.
In a large skillet over high heat, heat the oil until hot but not smoking. Add the squid and tentacles and sear, tossing for even cooking, for 1 minute. With a slotted spoon, transfer the squid and tentacles to the bowl of garlic and parsley and toss to evenly coat the squid. Season with fleur de sel and serve.
