|Fried Baby Octopus & Squid, served with Baked Zucchini Flowers & Smashed New Potatoes|
1/2 lb each baby octopus and baby squid, cleaned and washed
1/2 Canola oil (or any other neutral oil of your preference)
1 tsp crushed garlic
Sea salt & Pepper
1 tbsp finely chopped cilantro
Extra virgin olive oil
After cleaning and washing the octopus and squid, pat them dry in several layers of paper towels.
Using a large skilled, heat the oil on high until very hot.
Add the squid and fry, turning from time to time, until golden. Remove them from the pan using a slotted spoon and place them on a plate lined with paper towels to soak up the extra oil.
Add the octopus and fry until golden, then add them to the plate of squid.
Reduce the heat to medium, strain out all the oil and replace the seafood into the pan. Add the garlic, salt and pepper, cilantro and a drizzle of extra virgin olive oil, combine well. Saute for about 1 minute. Serve immediately with a wedge of lemon.
(This dish is also great cold, as an appetizer or served on top of a fresh green salad).