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Chilli and Garlic Squid

A deliciously quick way to whip up a stunning, healthy starter. I also have a crispy chilli and garlic squid recipe for when you aren’t feeling quite so virtuous! Ask your fishmonger to prepare the squid. I prep my own but it can get messy with the black ink. I love to keep the tentacles as I think they add a beautiful aesthetic quality to the final dish but feel free to leave them out if they are not for you! The squid will require minimal cooking or it will go tough and it needs to be served piping hot and fresh out of the pan. So make sure everything is prepped and at hand as you will need to work quickly. The chat masala is optional but I love it as it adds a lovely spicy, tangy zing to the final dish

Serves 2

What You Need

10 squid tubes cleaned and cut into rings + tentacles
3 large garlic cloves (finely chopped)
1 large red chilli (finely chopped)
Juice of half a lemon
Handful chopped coriander leaves
1 tsp chat masala
Salt to taste
2 tablespoons vegetable oil

How To Make It

1. Place the veg oil in a large wok on a high heat
2. When the wok and oil is hot add the garlic and chilli for 1 minute. The garlic should not burn
3. Add The squid and salt. Stir fry for 2 minutes.
4. Add lemon juice and coriander. Stir
5. Remove from heat and sprinkle over the chat masala if using
6. Serve immediately
7. Enjoy!