Ingredients
3 squids cleaned and sliced
Pimenton El Angel to taste (Spanish smoked paprika)
2 tbsp of chopped parsley
1 splash of white wine
1 crushed and chopped garlic clove
1 tsp of lemon zest
Olive oil
Fry the squid in olive oil in medium high heat until sides turn light golden brown. Add garlic, lemon zest and sprinkle with Pimenton El Angel, lower the heat to medium cook for 1 more minute. Deglaze with a splash of white wine and sprinkle with chopped parsley.
