• Grilled chilli squid with lime dressing

    Serves: 4
    Cooking Time: 10 mins


    • 5ml (1 tsp) pink peppercorns
    • 1 red chilli, seeded and finely diced
    • zest and juice of 2 limes
    • 60ml (¼ cup) sunflower oil
    • 15ml (1 tbsp) fresh mint, finely chopped
    • 15ml (1 tbsp) fresh parsley, finely chopped
    • 15ml (1 tbsp) fresh coriander, finely chopped
    • 5ml (1 tsp) brown sugar
    • salt and freshly ground black pepper, to taste
    • 500g cleaned squid heads and thickly
    • sliced calamari tubes
    • salt and freshly ground black pepper, to taste
    • 5ml (1 tsp) red chilli paste
    • oil, for frying



    For the dressing, grind the peppercorns in a pestle and mortar. Add the rest of the ingredients and mix well. Set aside until needed.


    Wash and thoroughly dry the squid and calamari, then spread out, season and coat with the chilli paste.


    Heat a heavy saucepan to high and add a splash of oil. When the oilis smoking, flash-fry the squid and calamari until white and just tender, about 1 minute.


    Toss the heads and tubes with the dressing and serve immediately. Delicious with ciabatta or basmati rice.