Name: Chilli and basil squid
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 600 gram squid hoods, cut into 1cm rings; 1 fresh long red chilli, finely chopped; 2 clove garlic, crushed; 1/3 cup coarsely chopped fresh basil leaves; 1 tablespoon olive oil; 1 medium red onion, thinly sliced; 1 chorizo sausage, thinly sliced; 250 gram cherry tomatoes, halved; 1/3 cup (85 grams) bottled tomato pasta sauce; 1/3 cup loosely packed fresh baby basil leaves; 1 medium lemon, cut into wedges

Ingredients

600 gram squid hoods, cut into 1cm rings

1 fresh long red chilli, finely chopped

2 clove garlic, crushed

1/3 cup coarsely chopped fresh basil leaves

1 tablespoon olive oil

1 medium red onion, thinly sliced

1 chorizo sausage, thinly sliced

250 gram cherry tomatoes, halved

1/3 cup (85 grams) bottled tomato pasta sauce

1/3 cup loosely packed fresh baby basil leaves

1 medium lemon, cut into wedges

Method

1.In a medium bowl, combine squid, chilli, garlic, chopped basil and oil.

2.Heat wok; stir-fry squid mixture, in batches, until tender. Remove from wok. Stir-fry onion and chorizo in wok until onion softens and chorizo is browned. Return squid to wok with tomato, sauce and half the basil leaves; stir-fry until hot.

3.Serve stir-fry topped with remaining basil leaves; accompany with lemon wedges.

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Ingredients

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