Pan-fried squid with chilli and parsley oil

Method

1. For the chilli and parsley oil: put the parsley, garlic and chilli into a bowl, season with salt and pepper, and add enough olive oil to make a sauce of drizzling consistency.

2. Rinse the squid and dry on kitchen paper. Toss in some seasoned flour, then shake off the excess.

3. Place a frying pan on a high heat. When the pan is hot add a dash of olive oil and add the squid, in a single layer, side by side. Cook until golden on one side, about 1- 2 minutes, then turn and cook again until golden on the other side.

4. Arrange some rocket leaves on a warm plate and place the hot squid on top. Drizzle with the chilli and parsley oil, and serve immediately.

Chef’s tip: Rachel says that the trick to really good pan-fried fish is, most importantly, fresh fish, and a good hot pan.

The chilli and parsley oil is fantastically versatile as it works well with not only the squid, but pan-fried or roast chicken, pan-fried scallops, squid, prawns, lamb chops and steak. It is also good served as a quick pasta sauce. The chilli and parsley oil keeps really well in the fridge for a couple of weeks.