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Member recipe

Salt & Pepper Squid

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Serves 4

Quick pan fried squid, fast and simple

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Ingredients

  • 750g squid, cleaned
  • ½ teaspoon black peppercorns
  • ½ teaspoon szechuan peppercorns
  • 1 teaspoon sea salt flakes
  • 1-2 tablespoons sunflower oil
  • 1 medium-hot red chilli, sliced (deseeded if you prefer)
  • 1 garlic clove finely chopped

Method

    1. Cut along one side of each squid pouch and open out flat. Score the inner side into diamonds with the tip of a sharp knife and then cut into 5cm squares. Separate the tentacles if large.
    2. Heat a heavy-based frying pan over a high heat. Add all the peppercorns and toast for a few seconds, shaking the pan, until they darken and start to smell aromatic. Tip into a mortar and coarsely crush. Stir in the sea salt
    3. Heat a wok until smoking. Add half the oil and half the squid (tentacles and all) and stir-fry it for 2 ½ minutes until lightly coloured. Tip onto a plate and repeat with the rest of the squid
    4. Return the squid to the wok and add 1 teaspoon of the salt and pepper mix (keep the rest for a later date). Toss for about 10 seconds and then add the chilli and garlic and toss briefly. Distribute the squid between 4 plates. Serve immediately.

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