Chilli Squid

When ordering squid as a starter it almost is always covered in batter. Maybe it is because we sqeemishly turn away from the tentacles or because they assume that British people can’t eat anything other that battered or breaded fish.

However if you are willing to put your preconceptions aside griddled, bbq’d or fried squid is beautiful. Traditionally people have steered away from shellfish because of its high cholesterol. Good news however as experts now suggest that dietary cholestol does not have the impact on our own bodies cholesterol that we thought so shellfish is back on the menu.
This dish is great as a starter or a main for two served with either a salad or greens and sticky rice.

  • Serves: 2 – 4
  • Rating: Easy.
  • Prep time: 5 minutes
  • Cook time: 1 minute


  • 400g preprepared
  • 1 green chilli pepper, finely sliced.
  • 1 clove garlic, minced.
  • 4 spring onion, outer leaves removed and finely sliced.
  • 1 tbsp chopped coriander
  • 0.5 tsp sweet paprika
  • 2 lime wedges


  • Prepare all the vegetables and set to one side.
  • Prepare squid. Most squid you buy is already mainly prepped but it’s worth washing it and checking all the insides have been removed. I also make sure the hard beak that can be at the top of the tentacles is cut off. I then slice it down one side to open it out and like a book with the inside facing up. Lightly score the inside with a sharp knife and then cut into bite sized pieces. Leave the tentacles whole.
  • Cooking is going to be quick so make sure if you are cooking it alongside other dishes that they are ready to serve.
  • Place the oil in a large pan or wok. Heat to jus below smoke point. Add the chilli, then the spring onion and finally the squid and paprika. Fry for 30 seconds to one minute until the squid is cooked but not rubbery.
  • Serve immediately with a wedge of lime.


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