Quick salt & pepper squid
A bold and sophisticated appetizer that brings the flavors of the sea to your plate, blending subtle heat with deep, alluring Asian aromas. The crisp texture of seared calamari, enhanced by a balanced five-spice seasoning and hints of sesame oil, creates an exhilarating culinary experience perfect for a light and refreshing start to a festive meal.
- 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
For a perfect crispy texture, dry the calamari thoroughly with paper towels before dredging in flour. A quick flash-fry in hot oil prevents them from getting rubbery and keeps them juicy. For a delicious kosher alternative, try using white fish strips or thick-cut onion rings. Serve with a fresh lemon wedge and red pepper flakes for a zesty, spicy kick.
Culinary reasoning
A bold and sophisticated appetizer that brings the flavors of the sea to your plate, blending subtle heat with deep, alluring Asian aromas. The crisp texture of seared calamari, enhanced by a balanced five-spice seasoning and hints of sesame oil, creates an exhilarating culinary experience perfect for a light and refreshing start to a festive meal.
