Squid with Chilli and Clams

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

I tend to get my fish from the fishmonger and get him to clean the squid; but you can buy it ready-cleaned at the supermarket. If you don’t have any sake to hand (again, my supermarket stocks it) then use dry sherry.


  • 40 palourdes or cherrystone clams (approx. 600 g)
  • 4 large squid (uncleaned weight approx.


Rinse the clams under the cold tap, throwing out any that are cracked, damaged or which stay open. Slice the squid into rings. Put the oil in a wide saucepan (which has a lid, though you don’t need it yet) on a high heat. When hot, add the garlic and crumble in the dried, whole, chilli pepper. Stir well, then add the squid and fry, stirring, for about a minute, until the glassy flesh turns a de