Ingredients

• 80ml/3fl oz olive oil
• 2 garlic cloves
• peeled
• crushed
• 24 cherry tomatoes
• 2 tsp smoked paprika
• 1 bird's-eye chilli
• finely chopped
• 2 baby squid
• cleaned
• body chopped into rings
• tentacles chopped
• 1 red pepper
• very finely sliced
• 1 lime
• juice only
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• crusty bread
• to serve

Directions

• Warm the oil and garlic in a pan over a medium heat until the garlic begins to colour. Remove the garlic with a slotted spoon and discard.
• Add the tomatoes
• paprika and chillies and cook for 4-6 minutes
• or until the tomatoes have burst.
• Add the squid and cook
• stirring well
• for 2-3 minutes
• or until the squid is just cooked through
• but still tender.
• Add the red pepper
• lime juice and parsley and season well with salt and freshly ground black pepper.
• Serve in small bowls with a basket of crusty bread alongside.