The beautiful squid, I love squid, and if cooked correctly is a fantastic seafood, the old saying of “either cook it very quickly or long and slow” is probably written just for squid, I’ve lost count of the times I’ve eaten squid and it’s been over cooked and completely ruined 

The best squid I’ve eaten was in Edinburgh in a Chinese Restaurant that was next door to a hotel I was staying in, so here’s the recipe, or at least my interpretation of what I had that night 


400g of cleaned squid 

2 teaspoons of Maldon salt

2 teaspoons of Sichuan peppercorns 

2 tablespoons or self raising flour 

2 red chilli 

4 Spring onions 


Cut the squid into thin rings 

Now in a heavy based pan heat the salt for a couple of minutes until it becomes grey looking 

Remove, and heat the pan again and add the peppercorns, move the pan a little, until the peppercorns slightly darken 

Now grind the salt and peppercorns in a pestle and mortar until you have a fine powder 

Mix the flour with the salt and pepper 

Thinly slice the chilli and Spring onions 

Now place the squid and flour mix into a bag and shake well so all the squid is coated 

Now heat some oil in a pan and add the squid a few at a time and quickly cook for no more than 30-40 seconds, keep warm and continue to cook the squid until it’s all cooked 

Serve with the chilli and Spring onions scattered over, a squeeze of lemon and a nice cold beer! Absolute perfection 




Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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