SALT AND PEPPER CHILI SQUID

This is such a great dish, which I eat often, it is full of gorgeous fresh vibrant flavours, the chili, garlic and spring onions give a lovely wok stir fried flavour to the already gorgeous soft tender seasoned salt and pepper squid, a really simple and very very fast wok to table in under 10 minutes meal.

Sometimes I like to do chopping slicing and grating in abundance, if I am going to slice/chop for one recipe I will generally triple the quantity so that the next couple of days all my onions, ginger, garlic, peppers, chillies are ready to go from the fridge so I can still cook with fresh ready to go ingredients, this organisation can shave ten minutes off the overal cooking time. This is something a mum in demand will appreciate! 

Ingredients

(serves two)

2 squid tubes

3 spring onions

2 cloves of garlic

2 red chillies

1 glug of ground nut oil

Sea salt

Ground white pepper

As this is such a fast wok to table cook, it is essential to prepare all your ingredients first, take the cleaned squid tubes, if your fishmonger has not cleaned then for you I have given full instructions below.  Open the squid tube up, gently score the squid two thirds of the way through, you do not want to cut all the way through, do this on the diagonal two ways to create a criss cross pattern, cut in to rectangles around two inches long, cut any large tenticles in half leaving small ones whole.

Fine chop the garlic, chili and spring onion including the green stems, now you are ready to wok on!  Heat your wok to medium hot, add a small glug of ground nut oil, throw in the spring onions, garlic and chillies and stir fry for approx 2-3 minutes until almost coloured, remove and reserve on a plate on the side, return the wok to the heat and add another small glug of nut oil bring up to medium high heat and add the squid, stir fry for approx two minutes until just cooked, keeping the squid soft, juicy and tender, add back the chili and garlic mix and season generously with sea salt and fresh ground white pepper, serve immediately and enjoy this gorgeous healthy dish.

CLEANING SQUID TUBES

Then slide your hand inside the entrance of the tubes as far as you can where all the tentacles are hanging out of and firmly pull out the head and tentacles, this is really easy, place these on your chopping board, then slide your hand inside the empty squid tube and you will feel a plastic like spear and a couple of rods, just pull these out, your squid is now cleaned and ready to score.  Open the squid tube up, gently score the squid two thirds of the way through, you do not want to cut all the way through, do this on the diagonal two ways to create a criss cross pattern, cut in to rectangles around two inches long.  Take the tentacles and trim away from the squids head and mouth, keep the tentacles and discard the rest.