Stir-Fried Pacific Squid

With Thai-inspired flavors, this Pacific squid recipe is easy to prepare and delicious.

The secret to succulent, tender squid is to avoid overcooking it.  Just a few minutes in a hot pan will do the trick.


Stir-Fried Squid with Garlic, Chilies, & Basil

Yield: 4 servings


  • 2 pounds whole Pacific squid, cleaned
  • Zest and juice of 2 small limes
  • 2 teaspoons honey
  • 3 tablespoons oil
  • 5 cloves garlic, minced (about 4 tablespoons)
  • 2 tablespoons minced fresh ginger
  • 2 to 3 serrano chilies, thinly sliced (remove seeds for a milder version)
  • 2 cups basil leaves
  • Salt, to taste



  • Cut the squid bodies into rings about ¼ inch thick.  Leave the tentacles whole.
  • Mix the lime zest and juice with the honey in a small bowl.  Set aside.
  • Heat a wok or a large skillet over medium-high heat.  When hot, add the oil.
  • Add the garlic and ginger.  Cook about 10 to 20 seconds, until fragrant.
  • Add the serranos and the squid.  Cook, stirring frequently, for about 2 to 4 minutes until squid is cooked through but still tender.
  • Stir in the lime juice mixture and the basil leaves, allowing the basil to wilt slightly.
  • Remove from heat and season to taste with salt.

Posted Jun 5th by Danielle