No image available
Member recipe

Salt & Pepper Squid

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

Quick pan fried squid, fast and simple

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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


    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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.