10 oz (300 g) squid

1/2 lemon, juice

2 Tbsp olive oil

2 garlic cloves, pressed or minced

1/3 cup olives, pitted

1/2 cup arugula

2 Tbsp tomato paste

1 Tbsp dry basil

Crushed pepper, to taste

Parmesan cheese, for topping

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In a pan, cook the squid with a little water for 3–4 minutes, covered with a lid, until opaque and firm.
Drain excess water, then add lemon juice and olive oil.
Stir in tomato paste, adding 2 tablespoons of water if needed for consistency.
Press or mince garlic and add it to the pan along with dry basil and crushed pepper. Mix well and turn off the heat.
Stir in arugula and olives.
Top with Parmesan cheese before serving.

Add extra greens like spinach or kale for more nutrients.

Swap squid with shrimp or scallops for variation.

Make it vegan by skipping Parmesan or using a dairy-free alternative.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently to avoid overcooking the squid.