Squid with Garlic and Chilies 1½ pounds small squid 3 tablespoons olive oil 3 cloves garlic, chopped 2 red chilies, seeded and finely chopped Salt and pepper 3-4 tablespoons chopped cilantro 1 lemon, cut in wedges, to accompany Clean and prepare the squid. Cut the body pouches in rings. Heat the oil in a large frying pan. Put in the garlic and chilies and the squid. Season with salt and pepper and sauté briefly, turning over the pieces, for 2-3 minutes only. Sprinkle with cilantro and serve hot with lemon wedges. Serves 4. From "The New Book of Middle Eastern Food" by Claudia Roden middle eastern recipe index christina m k al-sudairy buy the book!