The Sea And Me

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 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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Chilli - Garlic Squid with Lemon & Herb Crumbs *North Sea Recipe*

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Crispy, tender, zesty and totally addictive - the squid dish you’ll make again and again


This squid recipe combines soft, perfectly cooked rings with a punchy chilli/garlic oil and a crunchy lemon herb crumb topping. It’s vibrant, light, and packed with fresh Mediterranean flavours. Amazing as a starter, tapas dish, or light main.

✅ Why You’ll Love This

  • Squid cooks in under 2 minutes

  • Crunchy topping + tender squid = unreal texture

  • Big flavours: garlic, chilli, lemon, herbs

  • Great for parties, summer evenings, or seafood platters

🛒 Ingredients (Serves 2–3)

For the Squid

  • 400g squid tubes, cleaned

  • 1 tbsp olive oil

  • 1 garlic clove, grated

  • ½ tsp chilli flakes

  • Salt & black pepper

  • Zest of 1 lemon

For the Lemon/Herb Crumbs

  • 40g panko breadcrumbs

  • 1 tbsp butter

  • 1 tbsp finely chopped fresh parsley

  • 1 tbsp finely chopped fresh basil (optional but amazing)

  • ½ garlic clove, minced

  • 1 tbsp lemon zest (extra)

  • Pinch of sea salt

To Serve

  • Lemon wedges

  • Extra chilli flakes

  • Fresh herbs

  • A drizzle of olive oil

🔪 Step by Step Instructions

1️⃣ Prepare the squid

  1. Slice the squid into rings (1.5–2 cm thick).

  2. Pat completely dry, moisture stops browning.

  3. Toss lightly with salt, pepper, garlic, chilli flakes, and lemon zest.

2️⃣ Make the lemon/herb crumbs

  1. Melt butter in a small frying pan.

  2. Add the panko and cook over medium heat until golden.

  3. Stir in garlic and cook another 30 seconds.

  4. Remove from the heat and add parsley, basil, lemon zest, and a pinch of salt.

  5. Set aside and let it crisp as it cools.

3️⃣ Cook the squid (quickly!)

  1. Heat 1 tbsp olive oil in a large frying pan until very hot.

  2. Add the squid in a single layer.

  3. Cook for 45–60 seconds, stir, then cook another 30–45 seconds.

  4. Remove immediately, squid is perfect when just opaque and lightly golden.

Tip: Overcooking makes squid rubbery. Under 2 minutes is the magic rule.

4️⃣ Assemble the dish

  • Spoon the squid onto a warm plate.

  • Drizzle with a little more olive oil.

  • Scatter generously with the lemon/herb crumbs.

  • Finish with chilli flakes, herbs, and fresh lemon wedges.

🍽️ Serving Ideas

  • Garlic aioli

  • Crusty bread

  • Rocket salad with parmesan

  • Crispy new potatoes

  • A cold glass of white wine

⭐ Chef’s Notes

  • Squid must be super dry before cooking for a lovely sear.

  • The herb crumbs can be made hours ahead, they stay crunchy.

  • Add smoked paprika for a deeper, Spanish style flavour.











Scotland, United Kingdom Scotland, UK

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