To make the marinade, mince the garlic and chiffonade the basil. In a medium-sized bowl, whisk together the garlic, basil, chipotle pepper purée, egg, and milk. Set aside.
Clean the squid and cut into approximately 1/2" -inch rings.
Add the squid to the marinade and refrigerate for approximately 30 minutes.
- 3 garlic cloves
- 6 fresh basil leaves
- 2 tbsp chipotle pepper purée (or more to taste)
- 1 large egg
- 1/2 cup milk
- 1 lb squid