Chargrilled Fiery Sea Pepper Squid

By Kate Whitaker


25 mins

Serves 4



1 tsp Cornish Sea Salt Flakes
1 tsp Fiery Sea Pepper
500g cleaned fresh calamari, sliced and scored
2 tbsp olive oil
1 large courgette
2 carrots
½ cucumber
juice of one lime
1tsp rice wine vinegar
1 red chilli, finely chopped
2 tbsp soy sauce
2 tsp fish sauce
2 tsp brown sugar
1 tbsp sesame oil
toasted sesame seeds and coriander to serve


Chargrilled Fiery Sea Pepper Squid


  • Mix Cornish Sea Salt Flakes, Fiery Sea Pepper with the squid and oil. Set aside.
  • Use a potato peeler to slice ribbons of the courgette, carrots and cucumber. Place in a serving bowl.
  • Whisk together the lime juice, rice wine vinegar, red chilli, soy sauce, brown sugar and sesame oil and pour over the salad.
  • Heat a pan or griddle over a high heat and fry the squid until golden and cooked.
  • Scatter the warm squid over the salad and sprinkle with sesame seeds and coriander to finish. Serve straight away.

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