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Grilled Salt and Pepper Squid

Australian · Starter · Easy

Grilled Salt and Pepper Squid

Total
19 min
Prep
15 min
Serves
4
Calories
175
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Scored squid curls against a hot grill, catching salt, black pepper and five-spice in its ridges, with sesame oil and sweet chile sauce to finish.

A hot pan gives grilled salt and pepper squid browned edges without a batter coating. Shallow crosshatches help the flesh curl and hold the spice seasoning, while a little sesame oil adds aroma after cooking.

Pat the squid very dry and keep the scoring light enough that you do not cut through. Cook in a single layer and remove it as soon as the flesh turns opaque; extra time makes it firm and rubbery.

SavorySpicyGrill30 MinutePescatarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Pat squid dry. Score the inside of each opened tube in a shallow crosshatch and cut into 2-inch pieces. Toss pieces and tentacles with vegetable oil.

  2. Heat a grill pan over high heat until very hot. Mix chinese five-spice powder, salt and black pepper, then sprinkle evenly over the squid just before cooking.

  3. Grill in a single layer for per side until curled, lightly browned and opaque, reaching 145°F. Transfer immediately to a platter, drizzle with sesame oil and scatter with cilantro. Serve with sweet chili sauce for dipping.

Forkue tips

  • Use two batches if the pan is small; crowded squid releases liquid and steams instead of browning.

Storing and reheating

Refrigerate cooked squid for up to 2 days. Serve cold in a salad or rewarm briefly in a hot pan; prolonged reheating toughens it. Keep the dipping sauce separate.

Kitchen gear

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Nutrition per serving, estimated

175Calories
18gProtein
14gCarbs
5gFat

Grilled Salt and Pepper Squid: FAQ

Can I use squid rings?

Yes. Dry them thoroughly and cook briefly in a hot skillet. They will not curl into the same scored shapes but take the seasoning well.

Why is my squid tough?

It likely cooked too long or sat in a cooling pan. Remove it as soon as opaque and serve promptly rather than leaving it over the heat.

How do I store and reheat Grilled Salt and Pepper Squid?

Refrigerate cooked squid for up to 2 days. Serve cold in a salad or rewarm briefly in a hot pan; prolonged reheating toughens it. Keep the dipping sauce separate.

How long does Grilled Salt and Pepper Squid take?

About 19 min in total: 15 min prep and 4 min cooking.

What do I need to make Grilled Salt and Pepper Squid?

The key ingredients are squid, chinese five-spice powder, sesame oil, cilantro and sweet chili sauce, plus pantry basics.

Any tips for Grilled Salt and Pepper Squid?

Use two batches if the pan is small; crowded squid releases liquid and steams instead of browning.

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More squidMore chinese five spice powderMore sweet chili sauce