1 Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small sharp knife and cut the squid into 5cm/2" squares. Separate the tentacles, if large. Season with salt and pepper. 2 For the Dressing: Cover the chilli slices with vinegar and leave to steep for half an hour. 3 Heat the oil in a wok. Add the squid and stir-fry for two minutes. Transfer to a plate, sprinkle with the cayenne and cool, but dont refrigerate. 4 Heat a small heavy-based frying pan over a high heat. Add the rice and toss for a few minutes until richly browned and smelling nutty. Tip into a mortar or mug and pound it with a pestle or the end of a rolling pin to break up. Dont grind into a fine powder. 5 To serve, toss together the lettuce, spring onions, mint and coriander leaves and spread on a large oval platter. Scatter over the squid and any oil left in the pan. 6 Lift the chilli slices out of the vinegar and mix with the rest of the dressing ingredients. Spoon over the squid and sprinkle with roasted rice. Serve straight away. Recipe by: Rick Stein