Tender squid rings in a thick sweet-and-sour tomato sauce with garlic and fresh chili — a restaurant-style flavor at home. A brief sear over high heat and a quick marinade keep the squid supple, while the sauce coats every ring with a glossy finish.
Ingredients
- Cleaned squid — 600g (1 lb 5 oz)
- Garlic — 3 cloves
- Fresh chili pepper — 1
- Tomato sauce (passata) — 250ml (1 cup)
- Soy sauce — 1 1/2 tbsp
- Lemon juice — 2 tbsp
- Sugar — 1 1/2 tbsp
- Cornstarch — 1 tsp
- Water (for the starch) — 2 tbsp
- Sweet paprika — 1 tsp
- Ground coriander — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Salt — 1/2 tsp
- Vegetable oil — 2 tbsp
- Fresh parsley — 10g (1/3 oz)
Step-by-Step Recipe
- Prepare the squid: if using whole tubes, remove the innards and quill, peel off the membrane, rinse, and pat dry. Cut into rings 1–1.5 cm wide (about 1/2 inch).
- Make a quick marinade: combine the soy sauce, paprika, coriander, black pepper, salt, and 1 tbsp lemon juice. Add the squid, toss well, and leave for 10 minutes.
- Slice the garlic and chili thinly (remove the seeds if you want less heat). Chop the parsley for serving.
- Mix the tomato sauce with the remaining lemon juice and sugar. In a separate bowl, dissolve the cornstarch in the water until smooth.
- Heat a skillet or wok over high heat. Pour in the oil, add the garlic and chili, and fry for 20–30 seconds until fragrant.
- Add the squid, shaking off any excess marinade, and stir-fry for 60–90 seconds, stirring constantly, until the rings turn opaque. Do not overcook.
- Pour in the tomato sauce mixture, bring to a boil, and cook for 1 minute.
- Stir in the cornstarch slurry and simmer for 30–60 seconds, until thickened and the sauce coats the rings.
- Remove from the heat and fold in the parsley. Taste and adjust the balance of salt, acidity, and sweetness as needed.
- Serve immediately — excellent with rice or noodles.
Nutrition per Serving
| Calories | 220 kcal |
| Protein | 22 g |
| Fat | 8 g |
| Carbohydrates | 14 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 900 mg |
| Cholesterol | 240 mg |
Serving and Storage
- Serve hot with steamed jasmine rice or wheat or rice noodles.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheat briefly in a skillet with 1–2 tbsp water to loosen and refresh the sauce.
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Tips and Variations
- You can replace the tomato sauce with 1 tbsp tomato paste + 250ml (1 cup) water, increasing the sugar to 2 tbsp and adding a pinch of salt.
- Adjust the heat to taste: use half a chili or swap in chili flakes.
- For extra brightness, add 1 tsp rice vinegar or 1 tbsp ketchup to the tomato sauce.
- Squid stays tender with very quick cooking — no more than 2 minutes. Any longer and it turns tough.
- Gluten-free option: use tamari instead of regular soy sauce.
- Add vegetables: strips of bell pepper, scallions, or carrots — stir-fry for 1–2 minutes before adding the sauce.
Frequently Asked Questions
- Can I use frozen squid? Yes. Thaw it completely in the refrigerator, pat dry with paper towels, and cook according to the recipe.
- What can I use instead of cornstarch? Potato starch or rice starch works in the same amount, or simmer the sauce 1–2 minutes longer.
- How do I avoid overcooking the squid? Cook in small batches over high heat for 60–90 seconds until opaque, then move straight on to the sauce.
- Can I make it without soy sauce? Yes: increase the salt to 3/4 tsp and add a pinch of sugar for balance. If you like, add 1/2 tsp fish sauce.
- Can I make it completely mild? Yes, leave out the chili and add a little more garlic or sweet paprika for aroma.