Sautéed Squid with Garlic

Sautéed squid with garlic, often referred to in Spanish as *calamares al ajillo*, is a simple yet iconic dish rooted in the coastal cuisines of the Mediterranean, particularly Spain. The preparation relies on the rapid cooking of fresh squid in olive oil with generous amounts of sliced or minced garlic, often finished with a splash of dry white wine, a squeeze of lemon, and a sprinkle of fresh parsley or chili flakes. The dish is typically served as a tapa, allowing the tender squid to shine against the aromatic, slightly spicy oil.

A great version is distinguished by the texture of the squid—it must be tender, never rubbery. This requires high heat and a very short cooking time, often under two minutes. The oil should be fragrant with garlic but not burnt, and the sauce should be light enough to be sopped up with crusty bread. As noted by Chef Maria Santos of *La Marisquería* in Barcelona, "The secret is in the patience with the garlic and the speed with the squid; one second too long and you lose the sea."

Regional variations are abundant. In Galicia, the dish is often prepared with *pimentón* (smoked paprika), while in Andalusia, it may include a touch of sherry vinegar. In the Philippines, a former Spanish colony, the dish is adapted as *Adobong Pusit*, where squid is simmered in soy sauce, vinegar, and garlic until tender, creating a darker, more savory sauce. As home cook and creator @KusinaNiLola notes in her ReTubeIt video, "Our version is a hug of garlic and vinegar—it’s the squid my lola made after Sunday mass."