This is a quick and tasty way to prepare squid.


  • 500 g squid
  • 1 tblsp vegetable oil
  • 1 tsp szechuan whole peppercorns
  • ½ tsp sea salt
  • 1 red chilli (thinly sliced)
  • 4 scallions (thinly sliced)
  • 40 g salad leaves
  • for the salad dressing
  • 1 tblsp soy sauce
  • 1 tblsp sesame oil
  • ½ tsp caster sugar
  • salt and black pepper


  • Prepare the squid by removing the head, the ink sac and the ‘quill’. Then cut into thick rings.
  • Place a frying pan on a high heat and toss in the Szechuan peppercorns and dry-fry for 10-20 seconds, shaking the pan a couple of times.
  • Remove from the heat when the peppers start to darken in colour and place them in a mortar along with the sea salt and use a pestle to crush everything coarsely (Alternatively, you can place the peppers between 2 sheets of Clingfilm and crush with the bottom of a heavy pot and then mix with the salt).
  • Put the oil in a wok over a high heat until smoking, then toss in the squid rings.
  • Stir-fry them for 1-2 minutes until they start to colour.
  • Then sprinkle with the cracked peppercorns and salt, and continue to sitr-fry for another 20 seconds.
  • Lastly stir in the sliced chillies and scallions and cook for another 20-30 seconds.
  • Whisk the sesame oil, soy and sugar together and drizzle over the salad leaves.
  • Place some dressed leaves on a serving dish and tip the squid, chilli and scallions on top.
  • Serve immediately.

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