I love calamari. I think it’s something I picked up from my Dad. Every time we’d go to a restaurant, he’d order fried calamari for a starter. Ever since I witnessed him do that, I picked up the habit and my husband knows he needn’t ask me what I want for starters.
While I love the dish very much, I’ve found it practically impossible to make it myself. Which sucks. Because so far, Ian and I have been able to transform our favourite fried chicken, Chinese and burger takeaways into healthier and more delicious homemade meals.
Calamari, on the other hand, is tougher and more expensive than regular squid, so many supermarkets don’t sell them. Bummer!
However, I recently came across a recipe that turned it all around. It’s a Stir-Fried Salt and Pepper Squid recipe and it is the bomb.
To my surprise, even though squid is cheaper than calamari and different types of fish like cod, salmon, haddock, sea bass, plaice, hake and sole, it feels way more delicate. Which makes for an awesome bonus.
Made with fresh squid, red peppers, spring onions, and peppercorns, it makes for a fun-yet-unusual treat that can transform a normal dinner into a date night treat.
What makes this recipe easier and tastier than many others recipes is that it’s not battered in flour or batter. Not only is it lighter on the tummy, it’s faster to cook, requiring only 15 minutes in the kitchen.
If you love the idea having tender pieces of squid with a crispy, spicy coating make Salt and Pepper Squid, you’ll love this dish. To try the recipe, check it out below:
Stir-Fried Salt & Pepper Squid with Red Peppers & Onions
Cook time: 5 mins / Prep Time: 10 mins / Total time: 15 mins / Yields: 2 portions / Serving Size: 1 person
Ingredients for the squid
- 750g squid
- 1/2 tsp black peppercorns
- 1/2 tsp Sichuan peppercorns
- 1 tsp pink Himalayan salt
- 2 tbsp olive oil
- 1-2 red peppers
- 3 spring onions, sliced on the diagonal
Ingredients for the salad
1/4 cucumber, peeled, halved and seeded
- 50g spinach
- 25g watercress, large stalks removed
- 2 tsp dark soy sauce
- 2 tsp roasted sesame oil
- a dash of stevia tsp stevia
- A pinch of salt
- Slice the fresh squid. spring onion and red pepper into thin slices.
- Heat a frying pan over a high heat. Do not add oil to the pan just yet. You want to begin by ddding the black and Sichuan peppercorns and dry-roast them for a few seconds. Tilt the pan side to side a few times till they darken and become aromatic.
- Add the pink himalayan salt.
- Grab a wok, add olive oil and heat it over high heat. Place half the squid and stir-fry it for 2 minutes, until lightly coloured. Tip on to a plate, then add olive oil again and the rest of the squid. Stir fry for 2 minutes or until lightly coloured.
- Return the first batch of squid to the wok and add 1 teaspoon of the salt and pepper mixture you made in the frying pan.
- Toss together for about 10 seconds, then add the red red peppers and spring onions and toss together very briefly.
- While the food cooks, grab a large bowl. Wash the spinach and watercress and add it to the bowl.
- Chop up a cucumber and add it to the bowl. Sprinkle with olive oil and sesame seeds.
- Your dressing for the salad can be made with dark soy sauce, roasted sesame oil, stevia and a pinch of salt.
- Serve immediately, with the squid