Seared Chilli Squid

Open up your tubes by slicing along one side. Carefully cut off the “wings”. Wash your squid and pat dry. Using a small serrated knife, carefully score the INSIDE of the tube in a fine criss-cross pattern taking care not to slice all the way through. Season with NoMU Hooked.

Finely dice your chillies, place in a bowl and smother with olive oil. Add a grinding of NoMU Just Salt and Just Pepper. Set aside to infuse.

Heat a griddle pan till smoking hot and place the squid in the dry pan, scorred side down. No oil necessary as the squid chars better in a dry pan. Don’t touch the squid until it is nicely charred before turning. It will immediately begin to
curl up. Place immediately on warmed plate with a healthy drizzle of chilli and oil.

Serve with rocket salad and fresh lemon.

Serves 4