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Photo of Lemon, chilli and garlic seared squid with warm bean salad by WW

Lemon, chilli and garlic seared squid with warm bean salad

Points® value
Total Time
25 min
15 min
10 min
For a quick seafood dinner that doesn’t take long to put together, this is definitely the go-to dish. Stir-fried squid with chilli and garlic they taste so fresh and delicious, especially when partnered with this bean filled salad.


Calamari or squid, raw

500 g, hoods, cleaned

Olive oil

2 tsp, extra-virgin

Fresh red chilli

2 whole, thinly sliced


4 clove(s), crushed

Green string beans

250 g, thinly sliced diagonally

Frozen broad beans

1 cup(s), (150g), thawed

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Lemon zest

1 tsp

Lemon juice

2 tbs

Fresh chives

1 tbs, chopped


  1. Cut squid hoods in half lengthways. Using a sharp knife, score the insides in a crisscross pattern. Cut into 5cm pieces.
  2. Heat olive oil in a non-stick wok over high heat. Stir-fry squid, chilli and garlic for 3-4 minutes or until just cooked. Transfer to a plate and cover with foil to keep warm.
  3. Reheat wok and stir-fry green beans and broad beans for 2 minutes or until tender. Add cannellini beans, lemon zest and juice. Return squid to wok and toss until hot. Sprinkle with chives.


SERVING SUGGESTION: Steamed yellow pattypan squash.