You ever have one of those cravings that comes out of nowhere and hits like, “I need something smoky, spicy, and just a little weird in the best way”? That’s how I ended up making cumin squid one night. I didn’t plan it. I just had a bag of squid in the freezer, and a half-used jar of cumin sitting on the counter that somehow made its way into everything I was cooking that week.
This dish isn’t fancy — not even close. But it smells incredible. The kind of smell that fills up the whole kitchen, drifts into the next room, and makes whoever’s home wander in asking what you’re cooking. It’s cumin-forward, salty-sweet, with that quick sting of chili and just enough garlic to remind you that dinner’s about to be serious.
The best part? It cooks in minutes. Literally minutes. Which makes it dangerous, because once you know how easy it is, you’ll start finding excuses to make it again. A late-night snack? Sure. A “I don’t feel like cooking” dinner? Perfect. Something to impress someone without actually trying too hard? Absolutely.
If you’ve ever overcooked squid and ended up chewing it like rubber, don’t worry — this one’s quick and forgiving. You just have to trust the process: high heat, short time, big flavor.
Ingredients
Squid:
- About 1 pound fresh or frozen squid (cleaned and cut into rings or bite-sized pieces — thaw if frozen)
For the Marinade:
- 1 tbsp soy sauce
- 1 tsp cornstarch
- ½ tsp ground cumin
- ¼ tsp black pepper
- 1 clove garlic, minced (optional but worth it)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, but it adds depth)
- 1 tbsp rice wine or dry sherry (optional, but really good)
- 1 tsp sugar
- 1 tsp ground cumin
- ½ tsp chili powder (more if you like heat)
- ¼ tsp five-spice powder (optional, gives a little mystery)
For Garnish:
- Chopped green onions
- Sesame seeds (optional, just pretty and nutty)
Instructions
- Marinate the squid.
Mix the squid with soy sauce, cornstarch, cumin, black pepper, and garlic. Toss it around so everything’s coated. Let it sit 15 minutes — long enough to take the edge off the raw squid smell and soak in some flavor. - Cook it hot and fast.
Heat a wok or big skillet with oil — it should shimmer. Add the squid and stir-fry for about 2–3 minutes. That’s it. Pull it off the heat the moment it turns opaque. Overcook it, and you’ll be chewing for days. - Build your sauce.
Same pan, maybe a touch more oil. Add soy sauce, oyster sauce, rice wine, sugar, cumin, chili powder, and five-spice. Stir it for about 30 seconds — you’ll smell it when it’s right. It should be thickened just a bit and smell like a late-night street food stall. - Toss it all together.
Throw the squid back in. Stir-fry another minute just to coat it evenly in that sauce. - Garnish and serve.
Sprinkle with green onions and sesame seeds. Serve right away — over rice, with noodles, or honestly just by itself with a cold drink.
Tips & Variations
- Add some bell peppers or onions to bulk it up.
- Want more heat? Use crushed chili flakes instead of powder.
- Garlic fans: double it. Always double it.
- If you’ve got leftover sauce, drizzle it over rice — don’t waste it.
Recipe FAQs
1. How do I keep the squid tender and not rubbery?
High heat and quick cooking. Two to three minutes tops. Anything more and it turns into a chew toy.
2. I don’t have oyster sauce — can I skip it?
Yes, but if you have hoisin or even a tiny bit of fish sauce, throw that in for some extra umami depth.
3. Can I use pre-cooked squid rings?
You can, but skip the first stir-fry step and just toss them in with the sauce long enough to warm through — about a minute.
4. What if I don’t like cumin?
Then this isn’t your dish. Kidding (sort of). You can tone it down or swap with smoked paprika for a milder, earthy flavor.
5. What goes well with this?
Steamed jasmine rice, cold cucumber salad, or even a crisp beer. It’s one of those dishes that feels complete but loves company.
It’s messy and fast and full of flavor — kind of like life on the nights you decide to cook just for yourself.
Cumin Squid — the Kind of Dish You Make When You Crave Something Bold
4
servings30
minutes40
minutes300
kcalIngredients
*For the Marinade:*
* 1 tbsp soy sauce
* 1 tsp cornstarch
* ½ tsp ground cumin
* ¼ tsp black pepper
* 1 clove garlic, minced (optional but worth it)
*For the Sauce:*
* 2 tbsp soy sauce
* 1 tbsp oyster sauce (optional, but it adds depth)
* 1 tbsp rice wine or dry sherry (optional, but really good)
* 1 tsp sugar
* 1 tsp ground cumin
* ½ tsp chili powder (more if you like heat)
* ¼ tsp five-spice powder (optional, gives a little mystery)
*For Garnish:*
* Chopped green onions
* Sesame seeds (optional, just pretty and nutty)
Directions
- *Marinate the squid.*
- Mix the squid with soy sauce, cornstarch, cumin, black pepper, and garlic. Toss it around so everything’s coated. Let it sit 15 minutes — long enough to take the edge off the raw squid smell and soak in some flavor.
- *Cook it hot and fast.*
- Heat a wok or big skillet with oil — it should shimmer. Add the squid and stir-fry for about 2–3 minutes. That’s it. Pull it off the heat the moment it turns opaque. Overcook it, and you’ll be chewing for days.
- *Build your sauce.*
- Same pan, maybe a touch more oil. Add soy sauce, oyster sauce, rice wine, sugar, cumin, chili powder, and five-spice. Stir it for about 30 seconds — you’ll smell it when it’s right. It should be thickened just a bit and smell like a late-night street food stall.
- *Toss it all together.*
- Throw the squid back in. Stir-fry another minute just to coat it evenly in that sauce.
- *Garnish and serve.*
- Sprinkle with green onions and sesame seeds. Serve right away — over rice, with noodles, or honestly just by itself with a cold drink.
- Tips & Variations
- Add some *bell peppers or onions* to bulk it up.
- Want more heat? Use crushed chili flakes instead of powder.
- Garlic fans: double it. Always double it.
- If you’ve got leftover sauce, drizzle it over rice — don’t waste it.
