Quick salt & pepper squid

Name: Quick salt & pepper squid
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g large squid or smaller ones totalling the same weight (the tentacles can be cooked alongside, if you want); 2-3 tbsp oil; ½ tsp Chinese five spice powder; little sesame oil to serve; few coriander sprigs, to serve; sweet chilli sauce to serve

Good Food team

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Serves 4

A challenge

Prep: 10 mins - 15 mins

Cook: 2 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Serve up aromatic salt and pepper squid in just 2 minutes on the griddle, great for a light sharing starter

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Ingredients

Nutrition

Units:

MetricUS

400g large squid

or smaller ones totalling the same weight (the tentacles can be cooked alongside, if you want)
2-3 tbsp oil
½ tsp Chinese five spice powder
little sesame oil

to serve
few coriander

sprigs, to serve
sweet chilli sauce

to serve

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Nutrition: per serving

kcal109
fat5g

low
saturates1g
carbs2g
sugars0g
fibre0g
protein16g
salt1.53g

Method

step 1

Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
step 2

Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
step 3

Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.

RECIPE TIPS

TO BBQ

Cook for about 1 min each side, until it starts to curl. It is ready when the flesh becomes just firm.

Recipe from Good Food magazine, July 2005

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A star rating of 4.3 out of 5.7 ratings

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