Most fish dishes in the Amalfi coast area are simple - they're cooked, seasoned and served with lemon - but here you have a few classic Mediterranean flavours too. This is great on its own but also delicious with pasta: for two, cook 200g pasta, drain it and toss with the fish.
Prep time: 15 minutes
Cook time: 10 minutes
Four as an antipasti, two as a main course
1. Make sure that the squid are cleaned inside: firmly press a table knife along the length of each one - if there is anything left inside this will force it out. It will also remove the slightly speckled outer membrane. Do this on both sides.
2. Cut the body of the squid into 4mm rounds and halve the tentacles if they're big. Spread the squid out on a cutting board and blot it all over with kitchen paper so that it's as dry as possible.
3. Heat 2 tbsp of the oil in a large frying pan and add the garlic. Cook over a low-medium heat for a couple of minutes, turning the garlic cloves over in the oil and pressing gently on them so that they flavour the oil. Remove the garlic.
4. Turn the heat up high and add the squid. Fry it really quickly, only 1-2 minutes, adding the chilli flakes and seasoning as you cook. Lift the squid out with a slotted spoon into a gratin dish that can be put under the grill. Heat the grill.
5. Add the capers and olives to the pan and heat, stirring to dislodge any little golden bits that are stuck to the pan. You should be left with lovely intense juices. Pour this over the squid in the gratin dish and add the parsley. Mix the breadcrumbs with the rest of the olive oil and the lemon zest. Put the breadcrumbs on top and put the dish under the hot grill for 2 minutes.
6. Serve with wedges of lemon.
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