Ingredients
Equipment
Method
- Heat the olive oil in a pan over medium heat.
- Add minced garlic and sauté until fragrant.
- Add the squid rings to the pan and cook for about 5 minutes until they are cooked through.
- Stir in the lemon juice, tomato paste, olives, arugula, and dry basil.
- Season with crushed pepper to taste.
- Serve with shaved or grated Parmesan cheese on top.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid toughening the squid.
