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Chilli squid with a Mojito dressing


  • Muddle the caster sugar with the mint leaves and lime wedges with a mortar and pestle (or in a bowl using a rolling pin).
  • Add the rum and seasonings. Mix until well combined and then pour through a fine sieve.
  • Heat a little oil in a wok (or large non-stick pan) and briefly sauté the chillies and garlic.
  • Then add the squid, together with half of the dressing, and stir fry until sealed.
  • When ready, put the spring onions and cherry tomatoes into a large bowl and toss in the squid. Taste for seasoning.
  • Serve with extra dressing sprinkled on top.


  • 1 heaped tbsp caster sugar
  • 12 fresh mint leaves
  • 1½-2 limes, cut into wedges
  • 2-3 tbsp Cachaca (Brazilian rum) or any other good quality white rum
  • sea salt & freshly ground pepper
  • olive oil
  • 2-3 small red chillies, seeded & finely chopped
  • 1 large garlic clove, crushed
  • 8 baby squid or calamari, cleaned, cut into pieces & scored
  • 2 spring (green) onions, finely chopped
  • 10 cherry tomatoes, quartered

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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