Squid with Chillies

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

A quick and simple recipe to which prepares a unique tasting dish, which is still complex in flavour.

Ingredients:

• 800g squid, cleaned
• 4 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 mulato chilli, membrane and seeds removed and sliced
• 1 pasilla chilli, membrane and seeds removed and sliced
• 1 ancho chilli, membrane and seeds removed and sliced
• Salt and pepper
• White rice, to serve

Recipe:

1. Separate the body and the tentacles of the squid. Score the body in a crisscross pattern and leave the tentacles whole.
2. Heat the oil in a frying pan over a medium heat. Add the garlic and chillies and sauté for 1-2 minutes. Do not let them burn!
3. Remove the mixture from the pan. Add the squid, increase the heat to high, and cook for 1 minute, then turn. Cook for an additional minute, until firm and cooked through.
4. Return the garlic and chilli mixture to the pan, stir, and serve with white rice.