Sauteed Squid with Chiles, Mint and Lime

5.0(236)

by Melissa Clark

Dinner, Quick, Weeknight, Main Course

Servings

(2–3)

Total time

10 min

Calories / serving

—

Ingredients (9)

serves

Instructions (4 steps)

01Rinse the squid under cool running water. Drain and transfer to a paper towel to dry completely. Cut the bodies into 1/2-inch rings and leave the tentacles whole. Pat dry again with paper towels.
02Place a large skillet over high heat. Let the pan get very hot, for a good 5 minutes. Move the squid from the paper towels to a bowl, so that they don’t stick before you add them to the pan. Add half the oil to the skillet. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender. Transfer to a plate. Repeat with remaining squid, garlic, chiles and oil. Make sure not to overcrowd the pan; if your skillet doesn’t fit the squid comfortably, cook them in smaller batches.

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Not rich — missing servings, total time, or calories.