Peru Giant Squid Tentacles 16 oz

### **Mainstream Recipe: Garlic Butter Pan-Seared Squid Tentacles**

 

**Ingredients (serves 2-3):**

 

* 16 oz Peru Giant Squid Tentacles, thawed

* 2 tbsp olive oil or unsalted butter

* 3 garlic cloves, minced

* 1 tbsp lemon juice

* ½ tsp chili flakes (optional)

* Salt & black pepper to taste

* Fresh parsley, chopped (for garnish)

 

**Instructions:**

 

1. Thaw squid tentacles at room temperature for 20–30 minutes.

2. Pat dry with paper towels. Season lightly with salt and black pepper.

3. Heat olive oil or butter in a skillet over medium-high heat. Add garlic and chili flakes, sauté 30 seconds until fragrant.

4. Add the squid tentacles and pan-sear for 2–3 minutes per side until slightly golden and cooked through.

5. Drizzle with lemon juice, sprinkle parsley, and serve immediately.

 

**Tips:**

 

* Do not overcook – squid cooks fast and can become rubbery.

* Serve with steamed rice, pasta, or a fresh salad for a complete meal.