Barbecued calamari skewers with grilled limes & Sichuan pepper & salt
Method
- Soak wooden skewers in warm water for about 20 mins.
- Clean the calamari inside and out, reserving the tentacles for another use. Dry well with kitchen paper towels. Then cut each calamari into 4 lengthways, scrape with the tip of a sharp knife and thread onto the skewers lengthways. Set aside.
- Dry roast the salt and peppercorns until they begin to pop. Allow to cool and then grind with a mortar and pestle (or in a food processor).
- When ready, spray the calamari on both sides with oil and quickly grill, together with the limes cut side down, on a preheated ridged grill (or BBQ).
- Serve the calamari with the limes and the salt and pepper mix on the side.
Ingredients
- 6-12 baby calamari
- 3 tbsp sea salt
- 1 tbsp Sichuan peppercorns
- olive oil spray
- 4 limes, halved
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