Intolerant London Coeliac Year of the Sheep: Gluten Free Salt & Pepper Squid

Salt & Pepper Squid (serves four as a starter):




Impress your friends and family with this seafood dish, which is surprisingly easy to prepare. The heat-averse among you may wish to reduce the amount of chilli!



  • 1 large squid (approximately 400g)
  • 1 tsp toasted sesame oil
  • 1 tbsp vegetable oil
  • 1 heaped tsp Chinese five spice mix
  • 2 tsp ground sea salt
  • 1 tsp ground black pepper
  • 1 tsp chilli flakes
  • A few sprigs of chopped coriander, to serve



  • Open your squid up by slicing through the middle, remove the entrails and wash the dirt out under a running tap
  • Remove the tentacles and set aside
  • Slices the squid into 12 rectangular shaped pieces





  • Lightly criss-cross each side of your squid pieces with a knife
  • Coat the squid rectangles and tentacles in toasted sesame oil and set aside
  • Now mix the salt, pepper, five spice and chilli flakes together




  • Add the vegetable oil to your frying pan, put the heat on high
  • When the pan is hot, individually dust each side of your squid pieces (including the tentacles) and throw into the pan




  • As the squid pieces start to curl (after about one minute), turn them over using a pair of tongs
  • Remove, sprinkle with coriander and serve!