Salt & Pepper Squid

​Salt & Pepper Squid

​PREPARE 30 MINUTES COOK 5 MINUTES 

2 medium squid
1tsp ground black pepper
1 tsp ground Sichuen pepper
1 tsp flaky sea salt
1 small red chilli finely sliced
1 spring onion finely sliced
1 clove garlic finely sliced
Small bunch Coriander
1 Lime cut into wedges
Sesame oil
Vegetable oil

.  .  .  .  .  .
​
Method
Prepare the squid, tentacles into bite sized pieces, the body cut into rectangles and scored, on the inside, in a small (5mm) diamond pattern.

Add the vegetable oil, to cover the bottom of your frying pan to about 2mm and a few teaspoons of sesame oil. 

Heat the oil till it sizzles when a slice of chill is added to it. Add the chilli and peppers and let them sizzle for a few seconds, now add the squid, garlic and spring onion. Stir quickly to cook the squid till coloured, no more than about 30 seconds is all that’s needed. Turn out into a bowl lined with kitchen roll to absorb excess oil. Sprinkle with the salt and toss before placing onto four hot plates. 

Serve with coriander leaves and lime wedges.
​

---

Recipe from Fish by Mat Follas (Ryland, Peters & Small, £19.99, © 2015)
Photographs by Steve Painter.

Reprinted with the permission of Loupe Images. All rights reserved.