- 80ml/3fl oz olive oil
- 2 garlic cloves, peeled, crushed
- 24 cherry tomatoes
- 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.