zoom Spicy miso squid with crunchy garlic toasts

    Save to your scrapbook

    Spicy miso squid with crunchy garlic toasts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spicy miso squid with crunchy garlic toasts

    • Low Fat
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 2


    140g can essential Waitrose Tomato Purée
    1 tsp Miso Tasty Organic Aka Red Miso Paste
    1 clove garlic roughly chopped, plus 2 cloves crushed
    2 large red chillies, sliced
    500g raw squid tubes, cleaned and sliced into rings
    1 tbsp butter
    1 Waitrose Sourdough With Mixed Seeds Demi Baguette, cut into thin diagonal slices
    3 salad onions, sliced


    1. Preheat the grill to its highest setting. Bring 500ml water to the boil in a saucepan with the tomato purée, miso paste, chopped garlic and red chillies. Reduce the heat, add the squid and cook very gently for 3-5 minutes until cooked and tender.

    2. Meanwhile, mix together the butter and crushed garlic, and spread onto the baguette slices. Grill for 2-3 minutes, until toasted. Divide the squid and miso broth between 2 large bowls. Garnish with the salad onions and serve with the garlic toasts.

    Cook’s tip If you are not a fan of overly spicy food, you can reduce the heat level by removing most, if not all, of the seeds from the red chillies.  

    Your recipe note

    Edit your recipe note


    Average user rating

    1 stars