RECIPE FOR: Squid in Ink

Ingredients: 1kg (2lb) Squid Salt and Pepper Flour 1/4 cup Corn Oil 1 Onion

1/2 Cup Dry White Wine 2 Garlic Cloves 1 Sweet Red Pepper (Capsicum) Sprigs of parsley 1 Lemon

Method
Prepare the squid by removing the head with a sharp knife.   Open the body and discard the internal organs, retain the ink sac.

Wash the 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.