Grab your chopsticks!
Ingredients
Squid - Squid and coconut oil
Chilli Sauce - Maggi Chilli Sauce, Worcestershire Sauce, lemon juice, cider vinegar, sea salt and black pepper
Accompaniment - white rice, bouillon and peas
Squid
Squids need a bit of cleaning up ...
Pull the tentacles and head out of the body sock. Set aside.
Fish about inside to pull out all the sloppy bits and recover the pen. If you've no idea what the pen is, just pull out the plastic feather. That's the pen.
Pick away at the purple membrane that covers the squid sock. One of those blue kitchen towels is good as this job.
Rinse well under running water to clean up.
That's the sock ...
... the tentacles can be chucked, or cut off just below the eyes, the tentacles reserved and the rest discarded. There is an ink sac in that bit you've just thrown away, which is quite fun for colouring up rice and pasta ... just sayin'.
Open the sock up with a knife and score the flesh with a sharp knife - this will stop it curling up when cooked. Cut into pieces just over an inch square.
In a skillet, melt some coconut oil and fry off the squid pieces along with the tentacles for three or four minutes ...
Chilli Sauce
Combine Maggi Chilli Sauce, Worcestershire Sauce, lemon juice, cider vinegar, sea salt and black pepper. The consistency should be quite running.
... once the squid is cooked, pour over the chilli sauce and thoroughly combine.
Rice
Cook as appropriate, adding peas in during the cooking. I used some bouillon to give more flavour.
Serve
Plate up ... squid down, rice alongside.
