Recipe

Chilli and basil squid

Oct 31, 2010 1:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Chilli and basil squid
  • 600 gram squid hoods, cut into 1cm rings
  • 1 fresh long red chilli, finely chopped
  • 2 clove garlic, crushed
  • 1/3 cup coarsely chopped fresh basil leaves
  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 1 chorizo sausage, thinly sliced
  • 250 gram cherry tomatoes, halved
  • 1/3 cup (85 grams) bottled tomato pasta sauce
  • 1/3 cup loosely packed fresh baby basil leaves
  • 1 medium lemon, cut into wedges

Method

Chilli and basil squid
  • 1
    In a medium bowl, combine squid, chilli, garlic, chopped basil and oil.
  • 2
    Heat wok; stir-fry squid mixture, in batches, until tender. Remove from wok. Stir-fry onion and chorizo in wok until onion softens and chorizo is browned. Return squid to wok with tomato, sauce and half the basil leaves; stir-fry until hot.
  • 3
    Serve stir-fry topped with remaining basil leaves; accompany with lemon wedges.

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