- 1 kg small squid
- 2 tbs olive oil
- 2 garlic cloves
- 4 spring onions, finely chopped
- 1 tbs chopped fresh parsley
- 1 tbs chopped fresh basil
- 25 g anchovies, drained and chopped
- 150 ml dry white wine
- 2 tsp lemon juice
- 2 tbs vermouth (optional)
- coriander sprigs, (to garnish)
Prepare the squid and cut it into strips. Heat the oil in a pan. Add the garlic, spring onions and squid and cook for 5 minutes. Stir in the herbs, anchovies and wine. Cover and cook for about 40 minutes until squid is tender and easily pierced with a fork. Add lemon juice and vermouth just before serving. Garnish with coriander sprigs. Serve with boiled rice.
