Recipe: Sautéed Squid with Chili-Citrus Vinaigrette


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Sautéed squid, Provence Marinaside | BCBusiness
Image by: Ben Oliver

Enjoy the savoury sautéed squid with chili-citrus vinaigrette from Provence Marinaside chef Jean-Francis Quaglia at home.

Makes 4 portions


  • 1 lb. (455 g) fresh squid tubes & tentacles, cleaned
  • salt to taste
  • freshly ground black pepper to taste
  • 5 tbsp. extra virgin olive oil
  • 1 tbsp. garlic, chopped
  • 1 tsp. chili flakes
  • Tabasco sauce to taste
  • Worcestershire sauce to taste
  • Juice of 1 large lemon
  • ¼ cup chopped fresh parsley 


  1. Separate squid tubes from tentacles with a knife.
  2. On both sides of each squid tube, make three small vertical cuts one-third of the way down.
  3. Place squid tubes in a bowl, season with salt and pepper and drizzle with 2 tbsp. oil.
  4. In a frying pan on high heat, add squid tubes and sauté for one minute on each side, just until cooked.
  5. Remove from pan and set aside.
  6. In the same frying pan on high heat, heat another 1 tbsp. of oil.
  7. Add squid tentacles and sear for 30 seconds on each side.
  8. Remove from pan and set aside.
  9. In same frying pan on medium heat, add another 1 tbsp. oil. Add garlic and sauté for 1 minute.
  10. Add chili flakes, Tabasco and Worcestershire sauces, and stir to combine.
  11. Return squid tubes and tentacles to pan, drizzle with lemon and remaining 1 tbsp. of oil.
  12. Cook for an additional 2-3 minutes, but no longer. It is very important to not overcook the squid.
  13. Sprinkle parsley on top and serve.

Asia Pacific | Food & Drink
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