• 75ml rapeseed oil
  • 1 tsp red chilli flakes
  • 400g whole baby squid, cleaned (about 2 per person)
  • to serve crusty bread
  • 70g tomato ketchup

  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy
  • 1 tbsp mirin
  • 1 tbsp caster sugar
  • 1 tsp Dijon mustard
  • ¼ tsp garlic powder


  • STEP 1

    Heat 2 tbsp of the rapeseed oil over a medium heat and add the chilli flakes, making sure they don’t brown. Cook for 1 minute, then add the rest of the oil and warm through, about 2 minutes. Remove and cool to room temperature.

  • STEP 2

    For the BBQ sauce, whisk all of the ingredients in a bowl.
Separate the tentacles from the bodies of the squid and cut the hard membranes off. Put the bodies of the squid flat on a surface. Insert a palette knife or blunt table knife to act as a guard and make cuts as if you were going to cut rings, but without going all the way through. Heat a non-stick frying pan until it’s very hot.

  • STEP 3

    Brush the squid and tentacles with the cooled chilli oil and season with salt and pepper. Fry the squid for 1 minute on each side, then remove to a large platter, drizzle with the BBQ sauce and serve with crusty bread.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating