in Nutrition

Squid? Yes please!

When I’m out in a Chinese restaurant my favorite dishes to order usually involve seafood, with salted chili squid being a regular delight.

Squid is something I had never even thought of cooking before and recently my good friend Nick K mentioned that it was not only easy to cook but also inexpensive to buy from the ethnic store just down the road from me.

In my naivity I presumed the squid I purchased to resemble that served to hungry diners, albeit uncooked and frozen, so you can imagine my surprise when I defrosted a box and saw a bunch of these guys staring out at me:

squid - raw

A primal fear rose in me yet I was determined to see the process through. Some furious googling provided me with necessary instructions on how to prepare squid and I got busy gutting and cleaning:

squid - gutted

I chopped the mantle into rings and after 90 seconds stir-fry in a hot wok this was the result:

squid - cooked

A perfect high protein snack, moderate in carbs and fat. Nom.

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  1. I’m quite fond of squid myself. Especially the chilli-salted kind. I’ve only cooked it once as in Lisburn you either had the pick of the occasional family-sized squid at the market (I’d use about a quarter of the beast) or those awful little frozen tidgie things they sold in Tesco. I read somewhere that frozen squid should be avoided as it makes the meat tough and chewy, as does over-cooking.

    Meant to give it another go, but only if i can get my girlfriend interested as I wouldn’t cook a whole one for myself.

  2. I believe the trick to avoid the chewyness is to cook it either very quickly or very slowly.

    Salted-chili FTW!