Name: Spicy squid with Japanese BBQ sauce
Total time: 20 min
Yield: Serves 2 as a starter
Ingredients: 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 sauce; 1 tbsp mirin; 1 tbsp caster sugar; 1 tsp Dijon mustard; ¼ tsp garlic powder

Home
Recipes
Fish and seafood
Spicy squid with Japanese BBQ sauce

Spicy squid with Japanese BBQ sauce

olivemagazine

Published: June 24, 2016 at 9:45 AM

Save recipe

Serves 2 as a starter

A little effort

Total time: 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

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  sauce
1 tbsp mirin
1 tbsp caster sugar
1 tsp Dijon mustard
¼ tsp garlic powder

Nutrition: per serving

kcal621
fat41.5g
saturates3.3g
carbs29.1g
sugars26.3g
fibre0.9g
protein32.2g
salt3.3g

Method

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.

Authors

olivemagazine

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue