- 4 squid and tentacles, cleaned and sliced into even pieces
- 4oz unsalted butter
- 1 red chilli deseeded and roughly chopped
- Handful of coriander
- 5 spring onions chopped roughly
- 4 limes, zested and juiced
Place butter, chilli, spring onions, coriander, lime juice and zest into a food blender and blitz until evenly mixed.
Put a non stick pan onto the hob to heat up.
Season squid with olive oil and sea salt.
Place squid and butter mix into the hot pan, turn and mix continuously for two to three minutes until the squid has changed from ‘transparent’ to white in colour and is completely heated through.
It is important not to over cook the squid, as it will go rubbery
Serving suggestion: ideal with fresh crisp salad and warm crusty bread