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Chilli fried calamari


  • Chop the chillies and garlic together very finely. Set aside.
  • Then clean the squid well, open it out, flatten and lightly score the inside in a diamond pattern with a sharp knife.
  • Toss the squid with the chilli and garlic, a good splash of oil and a squeeze of lemon juice.
  • Then heat a little oil in a very hot, heavy-bottomed pan and cook the squid in batches, scored side down first, until tender and it begins to curl, turning once or twice and being careful not to overcrowd the pan.
  • Briefly toss the leaves and seasonings with the squid and briefly cook to wilt the leaves.
  • Serve with lemon wedges on the side.


  • 4 small red chillies, seeded
  • 2 garlic cloves
  • 6 medium-sized whole squid
  • olive oil
  • 2 lemons
  • 1-2 good handfuls baby rocket (or spinach) leaves
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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