Recipe: Barbecued Salt and Pepper Squid

Barbecued Salt and Pepper Squid

Barbecued Salt and Pepper SquidIngredients

  • ½ teaspoon black peppercorns
  • 1½ teaspoons sichuan peppercorns
  • 1½ teaspoons sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 large cleaned calamari tubes
  • 1 tablespoon rice bran oil


Using a mortar and pestle, pound Sichuan peppercorns, black peppercorns and salt until crushed (see note). Stir in onion powder and garlic powder.

Using a small sharp knife, cut calamari in half lengthways. Score inside flesh in a criss-cross pattern. Cut into 3cm wide pieces. Pat dry with paper towel. Transfer to a bowl.

Add oil. Toss to coat. Sprinkle over pepper mixture. Toss to coat.

Preheat a greased barbecue plate on high heat. Cook calamari, turning occasionally, for 4 to 5 minutes or until curled and cooked through. Transfer to a large platter.

Sprinkle with sliced chilli. Serve with lime wedges.

Cook′s Note

This recipe is courtesy of Sonja Bernyk and