1. Chop the garlic finely and add to the olive oil.
  2. Chop the red and green chillies, with seeds, and add to the olive oil.
  3. Slice limes into quarters and squeeze one-and-a-half limes into the oil. Add the squeezed slices.
  4. Clean the calamari and cut into rings about 8–10mm thick and add to the oil. Toss the ingredients and leave to infuse in the fridge overnight. (If you’re in a rush, 20 minutes will do.)
  5. Remove from the fridge 15 minutes before cooking to allow the calamari to warm slightly. Heat your frying pan to hot with a little oil and cook the calamari for 20 seconds on both sides.
  6. Serve with leaves tossed in vinaigrette dressing, basil leaves and two slices of lime on the side.


Naked Wine recommendation:

Sauvignon blanc