Sauteed Squid with Chiles, Mint and Lime
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cleaned squid
- 4tablespoons extra-virgin olive oil
- Kosher salt, as needed
- 1jalapeño chile, thinly sliced and seeded if desired
- 2garlic cloves, finely chopped
- Lime juice, as needed
- ¼cup chopped mint
- Crusty bread, for serving
- Sliced avocado, for serving
Preparation
- Step 1
Rinse the squid under cool running water. Drain and transfer to a paper towel to dry completely. Cut the bodies into ½-inch rings and leave the tentacles whole. Pat dry again with paper towels.
- Step 2
Place a large skillet over high heat. Let the pan get very hot, for a good 5 minutes. Move the squid from the paper towels to a bowl, so that they don’t stick before you add them to the pan. Add half the oil to the skillet. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender. Transfer to a plate. Repeat with remaining squid, garlic, chiles and oil. Make sure not to overcrowd the pan; if your skillet doesn’t fit the squid comfortably, cook them in smaller batches.
- Step 3
Squeeze lime all over the squid and sprinkle with mint.
- Step 4
Top the crusty bread with sliced avocado if you like, and season avocado with salt and lime juice. Serve with the squid.
Private Notes
Comments
I absolutely love this recipe. I love squid and eat it about once a week, never thought of putting mint with it but this recipe is perfection. I do add extra chili with the seeds in as I like things very spicy. This is a must have and it comes together so quickly
This is a great, simple recipe. I usually add cilantro to the mint, which I like. You can't go wrong with this one.
I wanted to make this more of a one pot meal and keep the calories and fat low. So I chopped some broccolini into small pieces (no bigger than 1/2 in.), cooked it briefly in the microwave - 2 min - and then added it just before the squid was done. I cooked all of it in a large wok that I have so I could fit the squid in in one layer and not have to do two batches. And I used both bodies and tentacles.
First time cooking squid. Thought I had done a good job drying it, but when in the hot pan it threw off a lot of liquid and never really browned. How long on the paper towels?
Great - used frozen squid thawed in cold water. Added inner part of (delicate) celery chopped fine in a bowl with the cooked squid. Had at room temperature.
This is a delicious recipe and would be perfect for summer. I used Humboldt squid and cut it into 2-3 inch scored strips. Ensure you do not overcook the squid or else it will be chewy!