Spicy squid with Japanese BBQ sauce

Spicy squid with Japanese BBQ sauce

  • serves 2 as a starter
  • A little effort

This recipe for spicy squid with Japanese BBQ sauce is a great new way to use squid and makes a great quick and easy starter for 2



  • rapeseed oil 75ml
  • red chilli flakes 1 tsp
  • whole baby squid 400g, cleaned (about 2 per person)
  • crusty bread to serve
  • tomato ketchup
  • Worcestershire sauce 2 tbsp
  • soy
 sauce 1 tbsp
  • mirin 1 tbsp
  • caster sugar 1 tbsp
  • Dijon mustard 1 tsp
  • garlic powder ¼ tsp


  • 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.

Nutritional Information

  • Kcals 621
  • Fat 41.5g
  • Saturates 3.3g
  • Carbs 29.1g
  • Sugars 26.3g
  • Fibre 0.9g
  • Protein 32.2g
  • Salt 3.3g