Dinner · Australian

Quick Salt and Pepper Squid

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 17, 2026

Crisp-edged squid with a hit of five-spice, salt, and pepper, ready in minutes on a hot griddle. It's the kind of fast seafood that feels fancy but takes almost no effort, served with sweet chili sauce for dipping.

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Quick Salt and Pepper Squid

Why you'll love this

  • On the table in about 20 minutes.
  • Crisp, tender squid that tastes like a restaurant appetizer.
  • Just a handful of pantry ingredients.
  • Naturally light and low-carb.

EveryDayMeal recipe

Quick Salt and Pepper Squid

Prep
15m
Cook
5m
Total
20m
Serves
2
Level
Easy

Ingredients

  • about 14 ounces squid, cleaned
  • 3 tablespoons oil
  • 1/2 teaspoon Chinese five-spice powder
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • a few drops toasted sesame oil
  • a few sprigs fresh cilantro
  • for dipping sweet chili sauce

Equipment

  • Kitchen scissors
  • Sharp knife
  • Griddle pan or grill
  • Tongs
  • Small bowl

Instructions

  1. If your squid isn't already cleaned, ask the fishmonger to do it, or clean it yourself. Using kitchen scissors, cut open the body tube and lay it flat, then rinse well and pat very dry so it sears instead of steams. Large squid can be cut into four roughly square pieces; small squid can simply be opened out.
  2. With the tip of a very sharp knife, score the inside surface in a light criss-cross pattern. This helps the squid curl attractively and cook evenly. Brush both sides with the oil and set aside while your griddle or grill heats up.
  3. In a small bowl, stir together the sea salt, five-spice powder, and black pepper. Sprinkle it over both sides of the squid right before cooking so it doesn't draw out moisture (you may not need all of it).
  4. Heat a griddle pan or grill until very hot. Cook the squid for about 1 minute per side, until it starts to curl and picks up some color. Don't overcook it or it turns rubbery.
  5. Transfer to a plate with tongs, drizzle with a few drops of sesame oil, and scatter cilantro leaves over the top. Serve right away with small bowls of sweet chili sauce for dipping.

Tips from the kitchen

  • Pat the squid bone-dry before cooking. Any surface water keeps it from searing and makes it chewy.
  • Get your griddle screaming hot before the squid touches it. A fast, hot cook is what keeps squid tender.
  • Season just before cooking, not ahead of time, so the salt doesn't pull out moisture.

Estimated nutrition per serving: 280 cal · 28g protein · 8g carbs · 15g fat

Make it your own

  • Swap the sweet chili sauce for a quick squeeze of lime and a pinch of chili flakes.
  • Add a little garlic powder to the salt mix for extra savory depth.
  • No griddle? Sear in a very hot cast-iron skillet with a touch of oil.

Storing & make-ahead

Squid is best eaten fresh and hot. Refrigerate leftovers in an airtight container up to 1 day and reheat quickly in a hot skillet, knowing it will firm up a bit.

Good to know

How do I keep squid from getting rubbery?
Cook it fast over high heat, about 1 minute per side. Squid turns tough when it's cooked too long, so pull it the moment it curls.
Can I use frozen squid?
Yes. Thaw it fully in the fridge, then pat it very dry before scoring and cooking.
What can I serve with this?
Steamed rice, a crisp cucumber salad, or extra dipping sauces round it out into a light meal.
Do I have to score the squid?
No, but scoring helps it curl nicely and cook evenly, plus it grabs more seasoning.

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