Quick salt & pepper squid Recipe

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.

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.

In a small bowl, mix together 2 teaspoons sea salt, the Chinese five-spice, and 1 teaspoon freshly ground black pepper. Just before cooking, sprinkle this seasoning mix generously on both sides of the squid; you might not need all of it, so season to your taste. Cook the squid on the hot griddle for about 1 minute per side, until the edges start to curl and the squid turns opaque. Transfer the cooked squid with tongs to a serving plate and drizzle with a little sesame oil. Garnish with fresh coriander leaves and serve immediately with small bowls of sweet chili sauce for dipping.