1 small chilli, chopped, or 1/2 teaspoon chilli flakes
1 tablespoon oil
Method Prep:5min › Cook:5min › Ready in:10min
Heat a wok or frying pan over a high heat. Add the peppercorns and dry-fry them for a few seconds, shaking the pan now and then, until they darken slightly. Crush (preferably with a mortar and pestle) with the salt. (If you don't have sea or rock salt, use half the amount of normal table salt).
Heat the wok again until hot as it can get. Add oil, and once hot, add the squid. After 1 minute, add the peppercorn mix and chilli, and stir fry for another 1 to 2 minutes until lightly coloured.
Serve with your choice of potato, salad, pasta or rice.