Fried Garlic Squid with parma ham

Serves 4

1 kg Squid

1-2 beef tomatoes

1 bunch parsley

6-8 slices of parma ham

3-4 shallots

1 bag of mixed salad leaves

4-5 cloves of garlic

50ml vinaigrette

When buying the squid, make sure they have been cleaned. Cut the squid into rings on the thinner part, then the remaining squid, cut open and score both direction, lattice like, but not all the way through, then cut evenly into nice even rectangle shapes.

Pick, wash, dry and chop the parsley

Peel and chop the shallots finely.

Peel and chop the garlic fine.

Slice the beef tomatoes through the middle into even slices. Then put into a hot frying pan, no oil to start with, then add a little and also some seasoning to taste, colour on both sides, then take off the heat and put onto a trap.

Pick, wash and dry the salad leaves.

Season the squid. Take a hot frying pan, add the squid, toss around, add a little butter and mix well, then add the shallots, garlic and parsley, mix well and then take off the heat. Cooking the squid should only take you a couple of minutes

Reheat the tomatoes, then put in the middle of the plate, place the fried squid on top of the tomatoes, lay the sliced parma ham aroud the squid. Add a little vinaigrette to the salad leaves, and loosely lay over the dish.

Happy Eating!

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL

Tel : 01412483801 e :