This is a delightful dish for a first course or to have on a tapas table, especially when served with some crusty bread (gluten-free, of course!) The leek gives the onion a delicious sweet taste and squid is always a favorite for me; it has so many health benefits. The recipe serves four but is easily doubled, tripled etc. for a crowd…if you can find a pan that’s large enough!
12 small squid, cleaned and cartilage removed
2 onions, quartered and sliced
2 leeks, white portion only, cut into strips
olive oil
salt
Heat the oil in a large frying pan over medium heat. Lightly fry the onion and leek together, seasoning lightly with salt until soft and beginning to brown slightly. Remove and keep warm (or you may use a separate skillet for the vegetables and the squid, cooking simultaneously). Add more oil and increase the heat. Brown the bodies of the squid in the oil on both sides, seasoning lightly with salt. Add in the tentacles and cook until done, just a few minutes. Arrange the vegetables on a serving platter or divided into individual shallow bowls. Top with an even mixture of squid bodies and tentacles. Serve hot.
