I did not really follow that recipe, partly because I wanted to eat them on their own and partly because I was in a use-what’s-in-the-kitchen mode, but I used its quick-and-hot stir-fry technique.
The squid had already been cleaned.
I put a skillet on medium-high heat, added coconut oil, and let it get steamy. I dropped in the squid while leaning back as far as I could, and they immediately quivered and bounced into the cooked-squid form we all know and love.
The key is to not overcook them, which is what makes them chewy. That’s why the quick-stir-fry is good. I pushed them around the pan for a minute or two but really they were done almost immediately. I removed them from heat and added a little freshly-crushed black pepper and this special Maori sea salt with kelp. And they were good. Really good.
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