Seared squid from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sumac for paprika.

  • wester on September 14, 2011

    This was lovely. I used a squid that was slightly bigger than recommended and so it was a bit tough - but they warned me about that, The flavor was very good and the cleaning and butterflying instructions were clear. Both the sumac and the paprika version work well.

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Reviews about this recipe

  • Serious Eats

    Squid are kind of a gateway shellfish. They're not terribly fishy and they're relatively easy to clean and prepare. Fast, easy, and fragrant, this was everything I want in a weeknight seafood dish.

    Full review
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