Spaniards love meat or seafood cooked in oil and garlic: garlic prawns, garlic chicken and garlic squid. I use beautiful southern calamari for this simple tasty dish of calamares al ajillo as I love their delicate flesh, but you could use any squid, mussels, clams, even chunks of salmon, tuna or chicken; the fish may break up in the sauce a little but will still taste delicious! As with virtually every Spanish dish, bread is an essential accompaniment for mopping up any leftover sauce, though I do sometimes serve rice instead as the garlicky red sauce works well with it too. Serve a glass of Sanchez Romate NPU Amontillado alongside this garlic squid to complete your vicarious trip to Spain.
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