Cacao Salt and Pepper Squid
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.
Ingredients
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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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.
