Pan seared squid, squid ink vinaigrette (serves 2)

Thanks Chef Jai Gibbons


  • 1-2 whole squid (legs gently removed and ink sac separated)
  • 50g butter
  • 30ml veg oil
  • 200ml olive oil
  • 50ml white wine
  • 70ml red wine vinegar
  • 1 sprig of thyme
  • 1 red chilli, sliced
  • 1 clove of garlic, sliced
  • ½ tsp toasted fennel seeds
  • 1 large eschallot finely diced or ¼ small brown onion finely diced
  • salt
  • Optional-
  • Rice/salad/pasta/chips


Squid ink vinaigrette

Heat 50mls of olive oil on a moderate heat in a small pot. Add chilli, garlic and thyme. Continue stirring often until the garlic starts to go golden then add the diced eschallot or onion and cook until soft. Increase the heat to high and add the white wine and red wine vinegar, cook until reduced by half. Turn the heat down to low, add fennel seeds and carefully pierce the ink sack from the squid while holding it over the pot. Cook for at least 5 minutes then add the remaining 150mls of olive oil while whisking until combined. Add salt to taste.

Cooking the squid

Take your squid and gently remove the legs and innards without popping the ink sack. Wipe the inside of the squid out. Carefully score the squid hood 70% through about 6-10 times along the hood depending on the size. Heat a heavy based pan to a high heat and add 30ml of veg oil. Season the squid lightly with salt and pepper. Place squid score side down into the smoking pan and press it down with a spatula for about 30 seconds or until a light golden colour has formed. Flip the squid and add 50g of butter and spoon the foaming butter over the squid for 30 seconds – 1 minute. The squid should be just cooked with a nice golden colour on the presentation side. Remove from the pan and slice into 3 pieces then place onto the plate and dress with the squid ink vinaigrette. Serve with your choice of garnish such as pasta, salad, chips, or rice. All will work equally as well with the flavour combination.