Mediterranean stir-fried squid

[Pseudonym]

We caught a couple of squid over the New Year, and cooked it up with this recipe from Annabel Langbein. Sadly it was divided among 15, but everyone agreed it was the best squid they'd ever eaten. (Except for one prick, who thought he'd had better 20 years ago in Italy.)

I imagine you could use these flavours for much more than just squid, too.

4 squid tubes (approx 400g)

1/4 cup olive oil

2 tbsp lemon juice

1 tsp crushed garlic

2 tbsp chopped fresh rosemary

salt and ground black pepper

2 tbsp chopped basil leaves

Cut open the squid tubes, remove any cartilege and rinse well. Use a sharp knife to lightly score squid on the outside in a diamond pattern. Cut into strips about 2cm wide and combine with all other ingredients, except basil, and marinate at least 30 mins, turning occasionally.

Cook squid in an oiled pan or wok over high heat, tossing for about 2 mins until flesh has whitened. (Overcooking squid will make it very tough.) Mix in the basil leaves and serve.