Get 3 months FREE*
Join now
Photo of Lemon, chilli and garlic seared squid with warm bean salad by WW

Lemon, chilli and garlic seared squid with warm bean salad

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 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.