Calamar Salteado Al Rancho De La Luna (Sauteed Squid a La

• 16 small squid
• 2 tablespoons Spanish olive oil
• 6 garlic cloves, finely chopped
• 2 limes, juice of, fresh squeezed
• 4 sprigs chopped cilantro
• 1 sprig fresh lemon mint, finely chopped (optional)
• sea salt
• ground pepper
• fresh spinach leaves (or green leaves of your choice)

1. May also be served on a bed of wild rice cooked with chicken stock.
2. If not already cleaned, clean the squid.
3. Place 3 1 1/2- 2 inch cuts across the bodies and cut the them lengthwise into in 2 or 3 strips.
4. Combine the lime (or lemon), olive oil, garlic, cilantro, lemon mint (if used), salt and pepper and add to squid.
5. Marinate refrigerated for 2 hours.
6. Preheat a wok, or frying pan over high heat.
7. Cook the squid for 25 seconds on each side.
8. Serve on a bed of fresh spinach leaves or green leaf of your choice.

squid, spanish olive oil, garlic, fresh squeezed, cilantro, lemon mint, salt, ground pepper, fresh spinach

Taken from www.food.com/recipe/calamar-salteado-al-rancho-de-la-luna-saut-ed-squid-a-la-32806 (may not work)