Quick salt & pepper squid

Method7 steps · about 17 min

1. 1

   Step 1: Use squid (400 g) that the fishmonger has cleaned, removing innards and the beak. With kitchen scissors cut the cleaned body open and lay it flat; cleaned tentacles can be cooked alongside if included in the measured squid.

   Uses 400 g raw cleaned squid

2. 2

   Step 2: Pat the cleaned squid thoroughly dry with kitchen paper. For a large body, cut it into four roughly square pieces; keep small opened bodies whole.

   Uses All the cleaned opened squid

3. 3

   Step 3: Arrange the dry squid pieces flat, with their inner surfaces facing up, ready for shallow scoring. Keep any included cleaned tentacles beside them.

   Uses All the dry squid pieces

4. 4

   Step 4: Use the tip of a sharp knife to score a shallow criss-cross pattern across the flat inner surface without cutting through. Brush both sides with the measured oil (3 tbsp). Heat the griddle pan until very hot while keeping the oiled squid ready.

   Uses All the dry arranged squid · 3 tbsp oil for brushing squid

5. 5

   Step 5: Mix the sea salt (2 tsp), Chinese five-spice powder (½ tsp) and freshly ground black pepper (1 tsp) in a small bowl. Keep this complete dry seasoning mix ready; it is not all necessarily used.

   Uses ½ tsp Chinese five-spice powder · 2 tsp sea salt for dry seasoning mix; use only as much mix as wanted · 1 tsp freshly ground black pepper for dry seasoning mix

6. 6

   Step 6: Just before cooking, sprinkle both sides of the oiled squid with only as much dry seasoning mix as wanted. Griddle for about one minute on each side until the pieces curl and the flesh is opaque and just firm, continuing briefly if needed. Cook included cleaned tentacles alongside to the same cooked endpoint. Discard seasoning left after raw-squid contact.

   Uses All the scored oiled squid · Only as much of the prepared seasoning as wanted

7. 7

   Step 7: Move the cooked squid to a clean serving plate with tongs. Drizzle with a little sesame oil, wash and pick the fresh coriander leaves and scatter them over the squid. Divide the sweet chilli dipping sauce among small bowls and serve as four light starter portions.

   Uses All cooked squid · A little sesame oil to finish, as desired · A few fresh coriander sprigs to finish · Sweet chilli sauce for dipping, as desired