Fresh squid weren’t that easy to come by in Choroni; you could only get them on a first-come, first-served basis at the port in Puerto Colombia. There is nothing as tender as squid that are only a few hours old. With the colours still brilliant, they’re like jewels from the sea.
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.
https://www.williescacao.com/wp-content/uploads/2015/01/squid.png486352Bianca Martonhttps://williescacao.com/wp-content/uploads/2014/06/willies-cacao-logo.pngBianca Marton2015-01-26 12:33:352015-04-02 23:01:39Cacao Salt and Pepper Squid
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