Slightly charred squid

In Spain, they like to cook squid, open up as a whole piece with the skin on, on high heat on the plancha for a slightly charred edge effect. I liked the taste but hard to reproduce the method at home.

I checked that normally Chinese chefs' method is to remove squid skin, score the inside surface, then blanch in a big pot of water follow by deep fry in a big pot of oil, before finally cooking the squid pieces with veg. This is too fussy, too much work and I feel that a lot of flavor will be gone.

drying squid

Instead I open them up, wash in salted water, wipe dry, keep the skin (adds flavor), score inside, then leave them in a tray to dry in the fridge for 3 hours.

Slightly charred squid

In high heat in a large pan, with olive oil and salted butter, warm ginger and spring onion then add squid pieces, do not flip them around quickly, only every few seconds, so that there is time for them to char.

It is a good result with crunchy flash and a mild charred aroma.