80ml/3fl oz olive oil
2 garlic cloves, peeled, crushed
2 tsp smoked paprika
1 bird's-eye chilli, finely chopped
2 baby squid, cleaned, body chopped into rings, tentacles chopped
1 red pepper, very finely sliced
1 lime, juice only
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
crusty bread, to serve
Warm the oil and garlic in a pan over a medium heat until the garlic begins to colour. Remove the garlic with a slotted spoon and discard.
Add the tomatoes, paprika and chillies and cook for 4-6 minutes, or until the tomatoes have burst.
Add the squid and cook, stirring well, for 2-3 minutes, or until the squid is just cooked through, but still tender.
Add the red pepper, lime juice and parsley and season well with salt and freshly ground black pepper.
Serve in small bowls with a basket of crusty bread alongside.
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