Ingredients

Method

• 8 baby squid
• Olive oil
• ½ cup olive oil
• 3 cloves crushed garlic
• ¼ cup red-wine vinegar
• Juice of 1 lemon
• Sea kelp (seaweed)
• Water
• Octopus

Method

Ingredients

Clean and remove the heads from baby squid. In a pan over a high heat, add a drizzle of olive oil and, when hot, cook the squid until they curl and become a purple-coral colour.
Transfer to a bowl, add olive oil, cloves crushed garlic, red-wine vinegar and the juice of 1 lemon. Rehydrate sea kelp* in a little water and drain. Toss with the octopus and serve the following day as a summer tapas.