1kg (2lb) Squid
Salt and Pepper
1/4 cup Corn Oil
1/2 Cup Dry White Wine
2 Garlic Cloves
1 Sweet Red Pepper (Capsicum)
Sprigs of parsley
Prepare the squid by removing the head with a sharp knife.
Open the body and discard the internal organs, retain the ink sac.
squid, cut into strips and dip in seasoned flour. Heat the oil in a frying pan and
sauté the peeled chopped onions lightly. Add the squid, stir for 3 minutes, pour in
the white wine and season with salt and pepper, cook gently for 30 minutes.
Crush the garlic, deseed and chop the sweet pepper and add with the ink-sak to the pan.
Stir well, cook for a further 10 minutes and serve garnished with sprigs of parsley
and lemon wedges.