Really Very Yummy Chili Squid

Love the ubiquitous Salt and Pepper Squid but long for something more? Here’s a quick and easy recipe using our Really Very Yummy Chili blend. You’ll get a squid hit with all your favourite flavours plus an awesome twist of lime and a well-aimed kick of heat. The stuff you get from the pub ain’t got nothing on this!

Some people are often nervous about cooking squid at home, but it’s pretty simple and well worth overcoming any hesitation you might have. Buy your squid tubes fresh from a fish monger or frozen from the supermarket – either way is fine. (Obviously let the frozen ones thaw before your take this recipe on:)

Our two big tips for cooking squid are scoring it properly (instructions below) and not over-cooking it. The squid will only take about 2 minutes to cook – any more than that and you’ll be eating rubber.

Fresh lemon and lime are also essential, in our not so humble opinions – and a bit of mayo doesn’t go astray either. Once you’ve cooked squid at home, the sharp, crisp flavours and the softness of the squid will swear you off the deep-fried pub stuff forever!

Ingredients

2 squid tubes (about 300g of squid), cut into spirals

1.5 tablespoons of cooking oil

Small red onion sliced in thin wedges

1 teaspoon (5g) ginger

2 teaspoons Brazen Spices Really Very Yummy Chili

1 spring onion, finely chopped.

Squeeze of lemon.

Method

Cut open squid tubes so they lay flat. On the inner side of the tube, score the surface diagonally. Then cut into 2cm square pieces.

Heat frypan to medium high heat, then add oil, onion and ginger. Saute until onion is translucent (about one minute).

Add squid.