The beautiful squid, I love squid, and if cooked correctly is a fantastic seafood, the old saying of "either cook it very quickly or long and slow" is probably written just for squid, I've lost count of the times I've eaten squid and it's been over cooked and completely ruined
The best squid I've eaten was in Edinburgh in a Chinese Restaurant that was next door to a hotel I was staying in, so here's the recipe, or at least my interpretation of what I had that night
SHOPPING LIST
400g of cleaned squid
2 teaspoons of Maldon salt
2 teaspoons of Sichuan peppercorns
2 tablespoons or self raising flour
2 red chilli
4 Spring onions
METHOD
Cut the squid into thin rings
Now in a heavy based pan heat the salt for a couple of minutes until it becomes grey looking
Remove, and heat the pan again and add the peppercorns, move the pan a little, until the peppercorns slightly darken
Now grind the salt and peppercorns in a pestle and mortar until you have a fine powder
Mix the flour with the salt and pepper
Thinly slice the chilli and Spring onions
Now place the squid and flour mix into a bag and shake well so all the squid is coated
Now heat some oil in a pan and add the squid a few at a time and quickly cook for no more than 30-40 seconds, keep warm and continue to cook the squid until it's all cooked
Serve with the chilli and Spring onions scattered over, a squeeze of lemon and a nice cold beer! Absolute perfection