Quick salt & pepper squid
Squid, chinese five spice powder and coriander come together in this Australian seafood — 80 minutes, 12 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 12 steps.
You'll mainly reach for pan. At medium difficulty across 12 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Ask the fishmonger to clean the squid; little ones often come ready-cleaned.
- Using kitchen scissors, cut open the body and open out.
- Wash well, then pat dry.
- If you have a large squid, cut the body into four portions, roughly square.
- Small squid can just be opened up.
- Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
- Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper.
- Sprinkle on both sides of the squid just before cooking, according to taste.
- You may not need it all.
- Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl.
- Remove with tongs to a serving plate and drizzle with a little sesame oil.
- To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
You'll use: Pan
Watch how it's made
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What to serve with Quick salt & pepper squid
- Aussie Burgers Beef
- Blueberry & lemon friands Dessert
- Chocolate Coconut Squares Dessert
- Lamingtons Dessert
Tips & common questions
How long does Quick salt & pepper squid take to make?
About 80 minutes from start to finish — an estimate based on the 12 steps and 6 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Quick salt & pepper squid via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.