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Salt and pepper squid with creamy tartare sauce

Salt and pepper squid with creamy tartare sauce

Total Time
20 min
10 min
10 min
Salt & pepper squid from a restaurant can cost you a lot of your daily Budget. In this dish, you’ll enjoy beautifully chargrilled squid with a creamy tartare sauce and salad for less!


Rice flour

1 tsp

Ground paprika

½ tsp

Calamari or squid, raw

850 g, cleaned, cut into rings

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Dijon mustard

1 tsp

Capers, rinsed, drained

2 tsp, finely chopped


1½ tsp, baby cucumbers, finely chopped


4 cup(s), baby, leaves (120g)

Lebanese cucumber

1 medium, peeled into ribbons


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Combine flour, paprika and 2 teaspoons each of salt and pepper in a large bowl. Add squid, tossing well to lightly coat with spice mixture.
  2. To make tartare sauce, combine yoghurt, mustard, capers and baby cucumbers in a small bowl and set aside. To make salad, toss rocket and cucumber ribbons in a serving bowl and set aside.
  3. Lightly spray a large non-stick grill pan with oil and heat over high heat. Cook squid, in batches, for about3minutes, turning halfway through, until just cooked. Transfer to a plate.
  4. Arrange squid and tartare sauce on a serving dish or platter. Serve with salad and lemon wedges.


To save on prep time, purchase pre-cut squid rings, or ask your local seafood shop to cut the squid for you.