Salt and pepper baby squid with chilli lime aioli

Salt and pepper baby squid with chilli lime aioli is the ultimate appetizer or light meal that brings together bold flavours and textures. The squid is tender on the inside, with a perfectly crisp coating seasoned simply with salt and pepper, allowing the delicate flavour of the squid to shine. Paired with a zesty chilli lime aioli, this dish is a crowd-pleaser that’s both vibrant and delicious.

This week has been all about creating a few recipes using aioli and a few things to serve with it. I have so much of it in my fridge after making a few flavours the other day.

I love knowing exactly what goes into my food, with no preservatives or artificial ingredients and made by me exactly the way I like it.

To the basic aioli recipe, I added chopped-up pickled jalapeno chillis, chopped coriander (cilantro), a dash of lime zest and lime juice and served it with these crunchy baby squid tentacles.

Storage Instructions

• Refrigerating Leftovers: Allow the squid to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness.
• Freezing Cooked Squid: Although best enjoyed fresh, cooked squid can be frozen. Place in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
• Chilli Lime Aioli: Store leftover aioli in an airtight container in the refrigerator for up to a week. Do not freeze.

You might also like my curry salt & pepper squid recipe

How to make salt & pepper baby squid

I love baby calamari tubes, but the tentacles are the best part for me.  My fishmonger sold me just this part on request and these were so quick and easy to make.

Put the tentacles in a plastic bag and add about 1/2 a cup of flour (or however much you need for the quantity you are making). Add lots of salt and pepper and toss it around the bag to coat. It’s nice to add extra chilli or smoked paprika at this stage if you like it hot or smoky.

Heat about 4 – 5 cm of oil in a frying pan to hot and then fry the tentacles in batches (don’t overcrowd the pan), until they are golden brown and crunchy. Set aside and drain on kitchen paper.

Serve with the aioli to dip and extra lime to squeeze over.

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