Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Small, young squid are best for this quick-cooking recipe. To retain their tenderness it is important to cook them for the briefest possible time.

Makes 1lb [500gm] squid
Preparation and cooking  time: 30 minutes


  • 1lb small young squid,
  • grated zest and juice of large lemon,
  • 1 garlic clove, left whole,
  • ½ cup full-flavoured olive oil
  • 2 tablespoon chopped fresh parsley,
  • salt and freshly ground black pepper to taste,
  • lemon wedges for serving.

Pull the tentacles off the squid and wash and dry them. Cut the body of the squid into ½ inch [1cm] slices to create rings. Wash the rings and pat dry. Place squid rings and tentacles in a bowl; squeeze the lemon juice over the squid, toss and leave it for 5 minutes. Drain the squid through a colander and shake to remove excess liquid.

Gently heat the olive oil in a large frying pan; add the garlic clove and lemon zest, cooking very slowly. Increase the heat and when the oil is really hot, add the squid and fry it in the hot oil, keeping it on the move and stirring often so it just slightly takes on colour at the edges; it will only take about 1-2 minutes to cook. Discard the garlic clove.

Then add the parsley, salt, and pepper and serve it straight from the pan with a lemon wedge to squeeze over.