Salt and Pepper Squid

I’ve recently been experimenting with salt and pepper squid. I’ve practised a few times now, and I’m starting to get the hang of it. I used prepared squid from the fishmonger as it’s much easier than having to get rid of all the membrane yourself. If you do want to use whole unprepared squid, here’s a link to a useful short video on its preparation:

How to clean, prepare and cook squid

Pat the squid dry and cut into inch squares. Score the inside lightly with a diamond-style pattern. Then coat your squares of squid, plus tentacles, in a mixture of flour, salt and pepper. I roasted the peppercorns first and then pulped them in a pestle and mortar. (Rick Stein advises to roast the salt as well.)

Heat basic olive oil in a pan and shallow fry the squid for a couple of minutes. Remove the squid from the pan and in its place, cook the salt, sliced chillies, garlic and ground pepper for about a minute. Put the squid back in the pan and toss with the garlic, chillies and spices for a minute or two before serving.