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Parsley and Garlic Seared Baby Squid

This classic French calamari dish is so simple. Sear the squid in a very hot pan with a little olive oil, toss it with parsley and garlic, and finish it with a sprinkle of salt.

Squid is so flavourful that very few additions are needed to create the perfect dish. Quick to make and delicious, these squids are great on their own but also beautiful when served on a salad, on top of a garlic pasta dish, or with a few slices of crusty bread.

For this recipe, we recommend using flour de sel, but if you can't find it at the store, any nice salt will do.

Prep Time

        Prep time: 15 minutes
        Cook time: 2 minutes
        Yield: Serves 2


        8 ounces small squid
    •    4 cloves garlic, minced
    •    2 tbsps extra-virgin olive oil
    •    1 cup fresh flat-leaf parsley, minced

For serving:

    •    Fleur de sel, or flaky salt, to taste


  1. Gather the ingredients.
  2. Rinse the squid, reserving the tentacles and leaving the bodies whole.
  3. In a medium bowl, combine the garlic and parsley and toss to blend. Set aside.
  4. In a large skillet over high heat, heat the oil until hot but not smoking. Add the squid and tentacles and sear for 1 minute, tossing for even cooking. Make sure not to overcook as the squid will turn rubbery.
  5. With a slotted spoon, transfer the squid and tentacles to the bowl of garlic and parsley and toss to evenly coat.
  6. Season with fleur de sel or flaky salt and serve.

This great family recipe is thanks to The Spruce Eats at


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