AustralianMain course
Quick salt & pepper squid
This salt and pepper squid comes together quickly, with tender pieces of squid seasoned with Chinese five-spice and black pepper. The key is a hot grill and quick cooking, ensuring the squid stays tender and doesn't turn rubbery. It's served simply with fresh coriander and a side of sweet chili sauce for dipping. You can ask your fishmonger to clean the squid for you, making prep even faster.
34 minServes 4
Method
3 steps · 34 min total
- 01
Prepare the Squid
If your squid isn't already cleaned, ask your fishmonger to do it for you. Once cleaned, use kitchen scissors to cut open the body and flatten it out. Wash the squid well under cold water, then pat it thoroughly dry with paper towels. For larger squid, cut the body into four roughly square portions; smaller ones can just be opened flat. - 02
Score and Oil Squid
Using the tip of a very sharp knife, lightly score the top surface of the squid in a neat criss-cross pattern. Brush the scored squid with oil and set it aside while you heat your barbecue or griddle pan until it's very hot and ready to cook.
