Equipment
Ingredients
Squid
- 400 g squid tubes and tentacles, cleaned, tubes sliced into 1cm rings
- 3 g salt, fine sea salt
- 1 g black pepper, freshly ground
Aromatics & Cooking
- 30 ml olive oil, extra virgin
- 2 garlic, thinly sliced
- 1 jalapeño pepper, thinly sliced into rounds, seeds removed for less heat
Finish
- 10 g fresh mint leaves, roughly torn
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Thoroughly pat the squid rings and tentacles dry with paper towels. This is critical to ensure they sear rather than steam.
Heat the olive oil in a large skillet or wok over high heat until it just begins to smoke (approx. 200°C/390°F).
Add the squid in a single layer (work in batches if necessary to avoid overcrowding). Season immediately with salt and pepper. Sauté vigorously for 1 minute until the squid turns opaque.
Add the sliced garlic and jalapeño to the pan. Continue to sauté for another 30-60 seconds until fragrant and the aromatics are softened, but not browned. Ensure the squid reaches an internal temperature of 63°C/145°F, though visual cues of opacity are reliable here.
Remove from heat immediately. Toss with the fresh lemon juice and torn mint leaves. Serve immediately.
Chef's Notes
- The secret to tender squid is cooking it very quickly (under 2 minutes) or very slowly (over 30 minutes). This recipe relies on the 'quick' method.
- Do not add the garlic at the very beginning, or the high heat required for the squid will burn the garlic before the seafood is done.
- Mint adds a surprising cooling effect that counters the jalapeño heat; do not substitute with dried mint.
- Serve with crusty bread to soak up the spicy, citrus-infused oil.
Storage
Refrigerator: 2 days — Texture may become rubbery upon reheating; best eaten fresh.
Reheating: Briefly sauté over high heat for 30 seconds, just to warm through.
