Parma Ham Goats Cheese And Rocket Canapes
8th April 2015
Roasted Brussels Sprouts and Grapes
8th April 2015
Ingredients
- 1 1/2 pound squid cleaned
- 15 clove garlic peeled
- 3 tbsp coconut oil
- 1 tsp salt
- 1 tsp Black pepper freshly ground
- 2 large tomatoes peeled, seeded and diced
- 1 bunch cilantro chopped
Servings:
Instructions
- Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
- Puree the garlic with 2tsbp coconut oil in a blender until smooth. Pour over the squid.
- Add the salt and pepper, tossing to combine. Heat a dry medium skillet over high heat.
- Then add a generous tablespoon of the remaining coconut oil and heat until almost smoking.
- Pour in one-third of the marinated squid and saute about 30 seconds.
- Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly.
- Transfer to a platter, wipe out the skillet and repeat two times.
- Serve hot over brown rice or Spinach Pilaf.
- Enjoy!
