Quick salt & pepper squid
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In quick salt & pepper squid, Squid, Oil and Chinese five spice powder are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Ask 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.
- 2Using 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.
Nutrition
- Calories
- 210
- Protein
- 0g
- Carbs
- 0g
Chef tips
To ensure a perfectly crisp texture, pat the calamari dry with kitchen paper before coating in flour. For a tasty kosher option, try strips of white fish fillet or thick onion rings. Serve with a fresh lemon wedge and dried chilli flakes for a lively bit of extra heat.
Culinary reasoning
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In quick salt & pepper squid, Squid, Oil and Chinese five spice powder are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
