Cumi Sambal (Squid in Chilli Sambal)
Tender squid rings stir fried for minutes with garlic, shallots, tomato and a spoonful of sambal for a quick, punchy supper.
Made with Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet and keep it covered. Pat the squid dry with kitchen paper so it fries rather than steams.
- 2
Heat 1 tbsp of the oil in a wok or large frying pan over a high heat. Fry the squid for 1 to 2 minutes, stirring, until it just turns opaque. Tip onto a plate.
1 min 30 s - 3
Add the remaining oil to the pan with the garlic and shallots and stir fry for 2 minutes until soft and golden.
2 min - 4
Add your ready made sambal oelek (see the base recipe) and fry for 30 seconds. Add the tomatoes and cook for 2 minutes until they start to soften.
2 min 30 s - 5
Return the squid to the pan with the tamari. Toss for 1 minute until hot and glossy, no longer.
1 min - 6
Off the heat, add the lime juice and coriander. Serve straight away over rice.
Tips
- Squid is tender either cooked for under 2 minutes or stewed for 30 or more. Anything in between is rubbery.
- Keep the heat high and cook in two batches in a small pan.
- Ask your fishmonger to clean the squid, or buy it prepared. Pat it very dry.
Storing and freezing
Best eaten straight away. Leftovers keep 1 day in the fridge once cooled within 1 hour, but squid can turn tough when reheated. Reheat until steaming hot and do not freeze.
Questions
Can I use prawns or mussels instead?
Yes. Raw peeled prawns need 2 to 3 minutes until pink. Cooked mussels only need to heat through in the sauce for a minute or two.
Is this gluten free?
Yes, as written. It uses gluten free tamari rather than ordinary soy sauce. Check the label on your tamari.
How do I stop the squid going rubbery?
Use a very hot pan, dry squid and a short cook of under 2 minutes at the first stage. Return it to the pan only to heat through at the end.
More made with sambal oelek (chilli sambal)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.