Prep Time: 20 mins Cooking Time: 1-2 mins Serves: 4
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.
willie's cacao recipes


500g squid, cleaned

1 tsp. black peppercorns

1 tsp. dried chilli flakes

1 tsp. sea salt

1 tsp. 100% cacao, finely grated. Suggestion, Cuban Black100% Baracoan Cacao

1-2 tbsp. olive oil

Lemon wedges and fresh coriander, to garnish

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  • 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.

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