Squid is a very easy fish to cook. It takes minutes and as long as you ask your fishmonger to clean it for you, it is very easy to prepare. This is a nice light dish.

For 2 people

Half a bag of baby new potatoes
2 avocados
3 garlic cloves
Half a red onion
Handful of coriander
Juice of half a lemon
Olive oil
Bunch of parsley
Bunch of coriander
Handful of capers
3 squid
1 red chilli
Lemon zest

Put a pan of water on to boil for your potatoes. Clean small baby new potatoes. Add to the pan of water as soon as it starts to boil.

In a mixing bowl, squish the avocados, and  mix with 1 crushed garlic, finely chopped red onion, a chopped bunch of coriander, the juice of half a lemon, a drizzle of olive oil and salt and pepper to taste.

Take a jam jar and fill up to a quarter with olive oil. Add chopped parsley, coriander, a handful of capers and 2 crushed cloves of garlic. Put the lid on and shake vigorously. This is to drizzle over your warm baby potatoes once they're cooked.

Chop the squid into cm thick strips along the body and add the tentacles to the squid rings. Rinse all the squid and pat dry. 

Add crushed garlic, a thinly sliced red chilli and lemon zest of 1 lemon to olive oil in a frying pan and bring up to hot. Once sizzling, add all of the squid rings and tentacles. Stir fry for 1 minute, or until the rings have turned white rather than opaque. Remove from the heat, add a little chopped parsley, and serve with the verde potatoes, guacamole and a big squeeze of lemon.

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