Grilled Squid with Chili Sauce


  • 1 lb small squid
  • 1 tablespoon vegetable oil
  • sea salt
  • freshly ground black pepper
  • baby spinach, cleaned and dried

For the chili sauce:

  • 1 1/2 medium-sized dry red chili peppers, deseeded and chopped
  • 1 lb ripe tomatoes
  • 2 cloves garlic, coarsely chopped
  • 1 teaspoon fresh ginger root, peeled and chopped
  • 1 tablespoon Thai fish sauce
  • 1 cup sugar
  • 1/3 cup red wine vinegar
  • 1 tablespoon balsamic vinegar


  1. Coarsely chop the tomatoes.
  2. Place half of them in a blender along with chili peppers, garlic, ginger and fish sauce until it is finely pureed. Pour mixture into a large saucepan.
  3. Place the remaining tomatoes in the blender and pulse them until just chopped. Add to the puree in the saucepan along with sugar and vinegars.
  4. Slowly bring mixture to a boil, stirring constantly.
  5. When the mixture reaches a boil, turn heat down to simmer. Skim off any foam and allow to simmer, uncovered, for 30-40 minutes, stirring every 5 minutes.
  6. Pour into a hot, sterilized glass jar, allow to cool and then cover and store in refrigerator.
  7. Preheat large frying pan over a high heat.
  8. Prepare the squid by slicing it on one side and opening it to have 2 flaps. Keep the tentacles in place. Pat the squid dry with paper towel. Using a sharp paring knife, on the inside of the squid lightly score diagonally and then again in the opposite direction (creating diamond shapes).
  9. When the pan is searing hot, lightly brush the squid with vegetable oil, then season with salt and pepper.
  10. Place squid in pan and cook for 1-2 minutes. Flip the pieces of squid halfway through, until lightly charred.
  11. Serve hot or cold on a bed of spinach leaves with chili sauce.