To prepare the squid (I used 20 pouches to serve four people), slit the body pouches down the middle and score across and down the skin to give a ‘criss-cross’ effect. Cut each pouch in half and fry, scored side up, for 30 seconds or so. The pieces of squid should roll up as you do this. You can also add the tentacles from inside the body pouch but, at this point, I should admit to being slightly put off by these wobbly bits. I usually leave them out.
Remove the squid from the pan and throw in two finely chopped red chillis (I removed the seeds to avoid overpowering the dish with chilli heat) and four chopped spring onions. Fry for a minute then return the squid to the pan with a couple of cloves of crushed garlic. Toss the mixture for a further minute to brown. Season with a little salt and pepper and add some chopped flatleaf parsley. Serve on toasted, rustic bread which you have first drizzled with extra virgin olive oil. Top the lot with a squeeze of lime juice.
Our wine choice, and it was an excellent accompaniment, was a young Australian Riesling from the Mount Lofty Ranges Zone of South Australia which encompasses Adelaide Hills and the Clare Valley. The Eden Valley, also in South Australia, is renowned for its Riesling too.