Spicy Squid with Chili

Spicy Dried Squid: Heat That Builds, Not Burns

Chilli-forward but not punishing. The heat arrives after the savoury notes rather than in front of them, and it accumulates across a few pieces instead of hitting on the first — which is exactly why a pack disappears faster than a mild one. Same long chew as our BBQ squid, same thin strips, with red pepper and aromatics doing the work where the sweetness used to be.

How We Make It

• Cut into strips. Thin and even — thickness is what decides the chew.
• Seasoned with red pepper and aromatics. Built so the heat sits behind the savoury notes rather than covering them.
• Dried slowly. Time rather than heat. This is what gives the strips their texture and lets them keep without preservatives.
• Nothing artificial. No preservatives, no dyes.

How to Eat It

• With cold beer. A crisp lager is the standard answer, and the cold genuinely takes the edge off the heat.
• Torn along the grain. Pull strips into thinner threads rather than biting through. Better texture, and the pack goes further.
• Warmed for thirty seconds. A dry pan softens the chew and lifts the aroma. It also makes the heat rounder.
• In noodles or fried rice. Sliced thin and stirred in at the end — it seasons the whole dish.
• With something plain nearby. Rice, bread, or a mild cheese. Useful when the heat accumulates.

Spicy or BBQ?

We make both from the same squid, cut the same way. The difference is entirely in the seasoning.

• Spicy — this one. Red pepper and aromatics, savoury and building heat. For people who reach for the chilli by default.
• BBQ squid. Sweet-savoury and caramelised, no heat. The safer choice for a mixed table.

Hosting a group? Put out both. Someone always goes straight for the spicy one, and that leaves the milder pack for everyone else.

Keeping It

Sealed and refrigerated at 32–39°F it keeps one to three months — dried squid is the most forgiving thing we sell. Once opened, press the air out and reseal; it will not spoil quickly, but it stiffens as it continues to dry.

Fuller guidance is in our storage guide.

Common Questions

How hot is it, honestly? Medium. Hot enough to register clearly, mild enough to eat a whole pack. If you find sriracha comfortable, this will sit fine with you.

Is it tough? Chewy on purpose. Dried squid that gives easily has usually been softened with additives. Thirty seconds of warmth is the fix if you want it gentler.

Is it very fishy? No. Squid is mild to start with, and the spice takes it further toward savoury than seafood.

Does it contain shellfish? Squid is a mollusc, and shellfish allergies often extend to molluscs. If you are allergic, treat this as off-limits.