• Grilled chilli squid with lime dressing

    Serves: 4
    Cooking Time: 10 mins

    Ingredients

    • DRESSING
    • 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

    Instructions

    1

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

    2

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

    3

    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.

    4

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

     

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