Squid Oil

Preparation info

  • Difficulty


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By James Viles

Published 2016

  • About


  • 100 g ( oz) squid tentacles
  • 3 teaspoons salt
  • 250 ml (9 fl oz) grape seed oil


Preheat the oven to 60°C (140°F). Clean the tentacles and then rub in the salt. Dehydrate in the low oven for 6 hours.

Gently heat the oil in a pan to 70°C (158°F), add the dehydrated squid and remove from the heat. Transfer the squid and the oil to an airtight jar, seal and keep in the fridge for up to 1 month. The oil will take on a umami flavour and the longer you can keep it the stronger this flavour will become.