Salt & pepper squid

Little rays of sunshine

Salt & pepper squid

Salt & pepper squid

Serves 4
Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 343 17%
  • Fat 18.7g 27%
  • Saturates 2.4g 12%
  • Sugars 1g 1%
  • Salt 1.4g 23%
  • Protein 22.6g 45%
  • Carbs 22.6g 9%
  • Fibre 1.1g -
Of an adult's reference intake
recipe adapted from

Jamie's Comfort Food

By Jamie Oliver
Tap For Method

Ingredients

  • ½ a bunch of fresh mint , (15g)
  • 4 spring onions
  • 8 medium whole squid , (500g), gutted, cleaned, from sustainable sources
  • vegetable oil , for frying
  • white pepper
  • 100 g plain flour
  • 1 small handful of fresh mixed-colour chillies
  • 4 cloves of garlic
  • 1 tablespoon white or red wine vinegar
Tap For Method
recipe adapted from

Jamie's Comfort Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Pick the mint leaves into a small bowl of cold water to ensure they stay super-fresh.
  2. Trim the spring onions and halve across the middle, then finely slice lengthways and add to the water bowl.
  3. Pat the squid dry with kitchen paper, then use a regular eating knife to lightly score the inside of the squid at ½cm intervals at an angle. Turn the squid through 90° and do the same again to create a criss-cross pattern.
  4. When you’re ready to cook, just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
  5. While it heats, tip 1 heaped tablespoon of white pepper and the flour into a large bowl with a pinch of sea salt. Add the squid, toss and mix together to coat, then leave in the flour for a few minutes while you prick the chillies – if some are bigger, halve and deseed them first – then peel and finely slice the garlic 1mm thick, ideally on a mandolin (use the guard!).
  6. When you’re ready to fry, add half the squid and chillies – it’s important to cook in two batches so you don’t overcrowd the pan. When it’s all looking golden and lovely (after about 1½ minutes), add half the garlic for a final minute.
  7. Use a slotted spoon to scoop everything into a bowl or pan lined with kitchen paper to drain while you cook the second batch.
  8. Whip out the paper, then cut the squid into bite-sized pieces and return to the bowl. Drizzle with the vinegar, add a good pinch of seasoning, the drained mint leaves and spring onion curls, toss it all together and serve right away.