Squid - Hot And Fast - With Chili Oil

1. 1

   I buy squid from Mermaid's Garden in Prospect Heights. It's the most delicious and right from waters on the east coast.

2. 2

   First, defrost the squid.

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   Then cut the tubes into rings about 1/2 inch wide.

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   COMPLETELY dry off squid.

5. 5

   Heat a cast iron pan until she's pretty hot - almost full heat.

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   Drizzle the olive oil into the hot pan but get ready with that squid so you don't smoke out your kitchen.

7. 7

   Add squid to the pan, make sure each piece is touching the cast iron - but don't mess with it too much.

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   Let it chill for about 60 seconds, then toss around a bit.

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   You want to get a bit of color on that one side, then toss, then it's done.

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    Take squid off heat and put into a large bowl.

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    Drizzle with a fair amount of GOOD chili oil.

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    Squeeze a couple slices of lemon into the squid.

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    Give her a nice couple of pinches of kosher salt. (Don't be shy)

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    Throw in a handful of chopped parsley.

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    Give that all a toss and then put into two shallow bowls and serve!

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    ENJOY! (Does not have to be enjoyed hot - can chill to room temp or it's pretty good cold, too)

* Per serving · 4 servings · Values may vary.

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