Cumin Squid Recipe

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Introduction:

If you’re a fan of bold spices and tender seafood, Cumin Squid is the dish you didn’t know you needed. This recipe combines the earthy, nutty aroma of toasted cumin with the delicate chew of squid, seared quickly over high heat for that perfect char. Whether served as a tapas-style appetizer, part of a weeknight dinner, or over steamed rice, it’s a simple yet flavor-packed dish that satisfies every time.

Origin:

While cumin is a staple spice in Indian, Middle Eastern, and Latin cuisines, this specific dish is most commonly associated with Chinese Xinjiang-style cooking, where cumin and chili are used to flavor meats like lamb. Adapting it to squid brings a unique seafood twist while keeping that signature smokiness and depth. Versions of cumin squid can also be found in coastal Mediterranean and Southeast Asian street food markets.

Ingredients (Serves 2–3):

🦑 For the Squid:

  • 400g (14 oz) fresh squid, cleaned and cut into rings or scored tubes
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil (optional)

🌿 For the Spice Blend:

  • 1½ teaspoons ground cumin
  • 1 teaspoon whole cumin seeds
  • ½ teaspoon ground coriander (optional)
  • 1 teaspoon chili flakes or crushed dried red chilies
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped ginger
  • 2 scallions, chopped
  • Salt and pepper to taste
  • Juice of ½ lime or lemon

Optional Ingredients:

  • 1 small red chili, finely sliced (for heat and color)
  • 1 tablespoon rice vinegar or Shaoxing wine
  • Fresh cilantro for garnish
  • Toasted sesame seeds
  • A pinch of sugar for balance
  • Sliced onions or bell peppers for added texture

Instructions:

Step 1 – Prep the Squid:

  1. Clean squid thoroughly, removing any membrane. Slice into rings or score the tubes with a crosshatch pattern (helps curl and cook evenly).
  2. Pat dry with a paper towel — this step is key for searing.

Step 2 – Toast the Spices:

  1. Heat a dry skillet over medium heat.
  2. Toast cumin seeds until fragrant (about 30 seconds). Remove and set aside.

Step 3 – Cook the Aromatics:

  1. Heat oil in a wok or large pan over high heat.
  2. Add garlic, ginger, and toasted cumin seeds. Sauté for 30 seconds.
  3. Add chili flakes, ground cumin, ground coriander, and optional chili.

Step 4 – Sear the Squid:

  1. Add squid to the hot pan. Stir-fry quickly for 2–3 minutes, until it starts to curl and turn opaque.
  2. Add soy sauce, sesame oil, and lime juice. Toss to coat.

⚠️ Do not overcook the squid — it turns rubbery fast. 2–3 minutes is ideal!

Step 5 – Finish & Serve:

  1. Sprinkle with scallions, cracked pepper, and a little more cumin if desired.
  2. Garnish with cilantro or sesame seeds.
  3. Serve immediately.

Tips for Success:

  • Dry the squid thoroughly before cooking to prevent steaming.
  • Use high heat to achieve quick sear and caramelization.
  • Prep everything ahead — squid cooks fast, so have ingredients ready.
  • Adjust chili levels to taste — the spice should complement, not overpower.
  • A light sprinkle of sugar can balance the spices if needed.

Serving Recommendations:

  • Serve with:
    • Steamed jasmine or basmati rice
    • Stir-fried noodles or garlic spinach
    • Warm flatbread or bao buns
    • As part of an Asian-style tapas platter
  • Pairs beautifully with:
    • Crisp white wines (Sauvignon Blanc, Albariño)
    • Iced oolong tea or lemon soda

Nutrition (Per Serving – Approximate for 3 servings):

  • Calories: 210
  • Protein: 26g
  • Fat: 9g
  • Carbs: 4g
  • Sugar: 0.5g
  • Fiber: 1g
  • Sodium: 390mg

Low in carbs, high in protein — perfect for keto, paleo, or low-calorie diets.

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