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Medium
By Neil Perry
Published 2008
This is a combination stir-fry and braise dish. The squid becomes more tender the longer you braise it. Make sure you don’t burn the garlic as it can get quite bitter — I know I usually like to do it the other way round, but this dish is cooked in one go, so we add the garlic with the ginger and squid.
To prepare the squid, cut off the tentacles and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern, then cut the squid into large squares. Cut the tentacles into
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