Small Squid with Olive Oil and Garlic

Calamaretti con Olio e Aglio

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 800 g/1¾ lb fresh tiny calamari (squid), cleaned
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • juice of 1 lemon
  • dried chilli flakes
  • salt
  • 30 g/10 oz finely chopped parsley


    Gently heat the olive oil in a large frying pan. Add the garlic and let it colour slightly. Add the cleaned squid and stew gently over a low heat, turning regularly for 30 minutes. Halfway through the cooking, add a good pinch of chilli flakes and salt. At the last moment, add the parsley and lemon juice, stir in well. These squid can be eaten hot or cold.