Lime & Chilli Squid

Lime & Chilli Squid

Serves 2 

Try this recipe with prawns or scallops instead of squid if you like -just coat the seafood in the sauce and fry until they turn opaque.



1 squid (cleaned and skinned)

Lucy’s Chilli & Lime Asian Dressing

1-2 tbsp Fresh coriander (chopped)

1 spring onion (sliced)

Extra Virgin Olive Oil with Chilli or Yorkshire Rapeseed Oil with Chilli (optional)

1/2tsp Brown sugar (optional)


About the squid:

You can clean the squid yourself (there are  good tutorials on YouTube) or you can ask the fishmonger to do it for you. You will be left with two pieces: an empty body tube and the tentacles. If the skin is still on the squid, peel it off with your hands or scrape it off with a knife. Discard the skin. Rinse out the inside of the tube under the cold tap to make sure it’s empty. You can also buy ready cut squid rings  


1. Using your hands, tear each fin off. Slice each fin in half.

2. Cut the tentacles into bunches of 1 or 2.

3.a) You can cut the body tube into 1cm slices to form rings.

3.b) Or you can make spirals as shown in the photo. To make spirals, cut open the body tube and then score the inside with a diamond/cross-hatching pattern, as pictured. You must score the inside of the tube, not the outside! Then slice into rectangular pieces (2-3 inches long).

4. Put the squid in a bowl with the sugar, coriander and spring onions.

5. Add some Chilli & Lime Dressing and stir to make sure the squid is all coated in dressing.

6. Stir in 1-2tsp of Oil With Chilli if you want a little more spice.

7. Add to a hot non-stick frying pan and cook on a high heat for 1-2 minutes, or until opaque. Squid cooks very fast and will turn rubbery if overcooked.


I served this with fried bell pepper and lemon & coriander couscous from a packet.

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