Asian Style Chili Squid

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Asian Style Chili Squid

Postby KayakFishingWA » Sat Jan 16, 2016 8:14 am

Chili Squid
ChiliSquid.jpg (214.18 KiB) Viewed 8375 times

So, you've hit the local pier and have a bunch of squid you need to clean and cook. Try something different than deep fried calamari. In fact, I think if you try this recipe you might never go back to frying squid again!

What you'll need...

1.5 lb fresh squid, cleaned & cut into bite-size rings or pieces
2 tsp sea salt
Juice of 2 limes
1 tsp ground coriander
1 tsp ground cumin
1 tsp hot chili powder
1 tsp tomato paste
1 Tbsp honey (microwaved for 20 sec) or sugar
1 red chili pepper, seeds removed and finely sliced
1 tsp peeled and finely grated ginger root
1 garlic clove, minced
Large handful of chopped cilantro
1 small onion diced
2 Tbsp of chopped mint (optional)


Place the cleaned diced squid in a bowl. In another bowl, mix together the sea salt, lime juice, ground spices, chili powder, tomato paste, chili pepper, ginger, and garlic. Pour this mixture over the squid. Mix to cover squid evenly, cover with clear wrap and allow to stand at room temperature for 10 minutes.

Heat a cast iron or thick cooking pan to a high temperatures. Pour all ingredients into hot pan and saute for 3 minutes. Squid should just curl a bit. Don't overcook as it will be rubbery in texture.
Fold in the chopped cilantro, chopped onion, and chopped mint (optional) with the cooked squid, and eat immediately. It's excellent cold as left overs as well.
Brad is founder of Kayak Fishing Washington; We promote the sport of kayak fishing in Washington State through clinics, meet ups and guiding.
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