This is an absolute classic, and using a wok makes short work of it. Have everything ready to go and you can have a tasty dish on the table in no time at all. Don’t be alarmed at the quick cooking time, with calamari the rule is either super fast and hot or long and slow on low!
- 750 g squid or calamari, cleaned
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt flakes
- 2 tablespoons canola oil
- 1 green chilli, chopped finely
- 3 spring onions, sliced at an angle (by spring onions I mean the ones without the bulb, often sold as shallots)
- 1/4 cup chopped flat parsley
1. Begin by preparing the squid or calamari. After they have been cleaned and prepared (removing head, beak, and the cartilage from inside, then rinsed clean), slit them open down one side. Open it out and scrape away any left over intestine and membrane. With a very sharp knife score the flat inside into a diamond pattern, taking care not to cut through. Then cut the squid into 5 cm pieces.
2. Crush the peppercorns and salt flakes in a pestle and mortar.
3. Heat a wok over a high heat until smoking. Add one tablespoon of the oil and some of the squid. You may get half the squid in the first batch, but don’t overcrowd the wok. Stir fry the squid for about two minutes, until lightly coloured. Then remove from wok onto a plate. Cook the remaining squid in batches in the same way.
4. When all the squid has been stir fried return all of it to the wok, and sprinkle over a teaspoon of the salt and pepper mixture. Toss through for a few seconds, then add the chilli. Check for seasoning, you may want to add some more salt and pepper. Add the parsley and spring onion just before serving.