Servings: 4
Ingredients
Ingredients
- 500 g squid, cleaned
- 1 tsp. black peppercorns
- 1 tsp. dried chilli flakes
- 1 tsp. sea salt
- 1 tsp. Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass
- 1-2 tbsp. olive oil
- Lemon wedges and fresh coriander to garnish
Instructions
Method
- Cut the tentacles off the squid and set aside. Open out the squid tubes and lightly score with a crisscross pattern. Pat dry with kitchen paper, wrap in cling film and store in the refrigerator until ready to cook.
- Place the peppercorns, chilli flakes and salt in a dry pan and toast over a medium heat until fragrant. Grind using a pestle and mortar. Stir in the cacao. Preheat a griddle pan over a high heat.
- Remove the squid from the refrigerator. Drizzle over the oil, then dust with the cacao-spice mix.
- Grill for 1-2 minutes – larger ones for 1 minute each side, smaller ones for 1 minute on one side only – or until the edges of the squid curl up. Serve with a garnish of lemon wedges and coriander.