Poêlée of small squids

Poêlée of small squids

For 4 people

Ingredients

Preparation: 20 minutes 
Cooking: 3 in 4 minutes 
• 800 g of small squids (or of small squids) cleaned. 
• 2 cloves of garlic 
• 3 soup spoons of olive oil 
• ½ soup spoon of Pastis HB
• 2 handles of rocket (to serve) 
• Salt and pepper of the mill 

Preparation

Rinse small squids in the fresh water, then mop them several times in some absorbing paper.
 
Sort out, wash and press the rocket. In a small salad bowl, mix her in a spoon of olive oil, the balsamic vinegar, a little salt and pepper. Cover 4 plates. 
Make warm the rest of the olive oil in a big frying pan, with the whole cloves of garlic, in their skin. Spread small squids as far as possible, salt, pepper and make return them 3 or 4 minutes over a brisk heat, by turning them several times, until they begin to gild. Water them with the Pastis HB, burn and take away from the fire. 
Let rest 2 minutes, remove cloves of garlic, then distribute small squids and their juice of cooking on the rocket. Serve hot or tepid.
 

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