Squid with Chili Sauce

Rinse the squid carefully with cold water. Detach the head and tentacles from the body and discard the head. Remove the ink sac and schoolp from the body. Rub off the brown skin with your fingers. Now cold rinse squid again inside and out. Cut squid open on one side and make a cross-shaped incision on the inside with a sharp knife, but do not cut through. Season squid, including tentacles, with salt.

Heat olive oil in a skillet and sear squid and tentacles on all sides – curling squid pieces.

Chop the garlic and parsley. Remove the stem from the chili peppers and remove the seeds. Cut the peppers into rings and stir with lime juice, olive oil, salt and parsley to make a sauce.

Wash the arugula and spin dry. Place a bed of arugula on each plate, add dire fried squid and drizzle with the chili sauce.

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