Equipment
Ingredients
Squid and Base
- 400 g squid tubes, cleaned and cut into 1cm rings
- 15 ml neutral cooking oil
- 10 g garlic, minced
- 100 g watercress, washed and thick stems removed
Peppery Vinegar Dressing
- 30 ml apple cider vinegar
- 5 g dijon mustard
- 45 ml cold-pressed rapeseed oil
- 3 g black peppercorns, coarsely cracked
- 3 g flaky sea salt
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 236 kcal
- Protein
- 17 g
- Carbohydrates
- 5 g
- Fat
- 17 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 361 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 233 mg
- Potassium
- 363 mg
- Calcium
- 74 mg
- Iron
- 1.0 mg
- Magnesium
- 41 mg
- Phosphorus
- 242 mg
- Zinc
- 1.6 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 18 mg
- Vitamin E
- 3.4 mg
- Vitamin K
- 92 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.45 mg
- Niacin
- 2.3 mg
- Folate
- 9 mcg
- Water
- 112 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the apple cider vinegar, Dijon mustard, flaky sea salt, and coarsely cracked black pepper. Slowly drizzle in the rapeseed oil while mixing to create a thick emulsion, then stir in the parsley.
Pat the squid rings completely dry using paper towels. Moisture on the exterior will prevent searing and cause the squid to steam instead.
Place a heavy skillet over high heat and let it sit until smoking hot, approximately 200°C/400°F. Add the neutral cooking oil.
Add the dry squid rings and minced garlic to the hot skillet. Cook rapidly, tossing constantly, for 1 to 2 minutes until the rings turn opaque and curl up. Do not overcook.
Immediately transfer the hot squid and any pan juices directly into the mixing bowl with the peppery dressing. Toss well to thoroughly coat.
Allow the squid to sit in the dressing for 5 minutes off the heat. This allows the hot proteins to absorb the sharp, peppery flavors.
Arrange a bed of fresh watercress on individual serving plates. Spoon the warm, dressed squid over the top, drizzling any remaining dressing from the bowl over the greens.
Chef's Notes
- Ensuring the squid is completely dry before hitting the pan is the single most crucial step for achieving a proper sear rather than a watery steam.
- Using cold-pressed rapeseed oil gives a distinctively British, slightly nutty flavor that beautifully tempers the sharp acidity of the cider vinegar.
- Do not discard the tentacles if your squid comes with them; they crisp up beautifully in the pan and offer a wonderful textural contrast to the smooth rings.
- The residual heat of the squid slightly wilts the watercress upon plating, which releases the leaves inherent peppery mustard oils.
Storage
Refrigerator: 1 day — Best eaten immediately. Squid becomes rubbery when stored and reheated.
Troubleshooting
Squid is tough and rubbery to chew
Cause: Overcooking the squid or overcrowding the pan, causing it to boil in its own juices rather than sear
Fix: Cannot be fixed
Prevention: Ensure the squid is bone dry, the pan is smoking hot, and strictly limit cooking time to 2 minutes maximum
Dressing is separated and oily
Cause: Oil was added too quickly to the vinegar and mustard base
Fix: Add a tiny splash of warm water and whisk vigorously to bring the emulsion back together
Prevention: Drizzle the oil in very slowly while whisking vigorously to maintain the emulsion
Cultural Context
While squid is abundant in British coastal waters, it was historically exported rather than consumed locally. In recent decades, Modern British cuisine has enthusiastically embraced local seafood, pairing it with native staple ingredients like watercress, rapeseed oil, and apple cider vinegar to create dishes that are light, sharp, and regionally rooted.
