Quick salt & pepper squid

Step 1: Begin by asking your friendly fishmonger to clean the squid for you — little ones often come perfectly prepped and ready to cook. If you have to prepare it yourself, use kitchen scissors to carefully cut open the squid’s body and lay it out flat. Rinse the squid thoroughly under cold water and pat dry with paper towels to ensure a lovely sear later on. For larger squid, cut the body into four roughly square portions; smaller squid can simply be opened up flat. Step 2: With a very sharp knife, gently score the surface of the squid flesh in a neat criss-cross pattern. This not only creates an attractive finish but helps the marinade and seasonings penetrate deeply, giving more flavor. Brush each piece lightly with oil, which will help to prevent sticking and encourage a beautiful, golden char. Set the squid aside while you heat your barbecue or griddle pan until it’s smoking hot — this intense heat is key to achieving tender, not rubbery, squid. Step 3: While the pan heats, mix together the sea salt, Chinese five-spice powder, and freshly ground black pepper. Just before cooking, sprinkle this fragrant blend generously on both sides of each squid piece — don’t overdo it, as the mixture is potent, so adjust to your taste. Place the squid on the hot griddle and cook for about one minute on each side. You’ll know it’s done when the edges begin to curl and you see beautiful grill marks. Remove with tongs and transfer straight to a serving plate, then drizzle with a little aromatic sesame oil. To finish, garnish with fresh sprigs of fragrant coriander and serve alongside small bowls of sweet chilli sauce for dipping. For best results, serve immediately while warm and crisp on the outside, tender on the inside. Tip: Keep an eye on the squid during cooking – overcooked squid becomes tough and chewy, so quick high heat is the secret to success!