This is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.

Ingredients

750 g (1 1/2 lb) squid, unprepared
1/2 teaspoon black peppercorns
1/2 teaspoon Sichuan peppercorns
1 teaspoon Maldon salt
1 medium-hot red finger chilli, thinly sliced
(and the seeds removed if you prefer)
3 spring onions, trimmed and sliced
1 - 2 tablespoons sunflower oil

For the Salad:
1/4 cucumber, peeled, halved and the seeds removed
50 g (2 oz) fresh beansprouts
25 g (1 oz) watercress sprigs, large stalks removed
2 teaspoons dark soy sauce
2 teaspoons roasted sesame oil
1/4 teaspoon caster sugar
A pinch of salt

• Clean the squid and then cut along one side of each pouch and open out flat. Score the Innerside into a diamond pattern with the tip of a small, sharp knife, then cut into 5 cm (2inch) squares. Separate the tentacles if large, and set both to one side.

• For the salad, cut the cucumber lengthways into short, thin strips. Toss in a bowl with the beansprouts and watercress. Whisk together the soy sauce, sesame oil, sugar and salt.

• Heat a heavy-based frying pan over a high heat, add the black peppercorns and sichuan peppercorns and dry roast for a few seconds, shaking the pan now and then until they darken slightly and start to smell aromatic. Tip into a mortar, coarsely crush with the pestle then stir in the salt.

• Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir fry for 2 minutes until lightly coloured. Tip onto a plate and repeat with the rest of the oil and squid.

• Return the first batch of squid to the wok and add 1 teaspoon of the salt and pepper mixture. Toss together for 10 seconds or so and then add the red chilli and spring onion. Toss together and divide between 4 plates, making 4 small, neat piles slightly off centre.

• Dress the salad leaves with the dressing and pile a few alongside the squid. Serve immediately.

Serves 4

Rick Stein

To visit Rick Stein's website which features regular new recipes - click here