Chilli-spiced barbecued squid with salsa from My Grill: Food for the Barbecue by Pete Evans

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on April 22, 2015

    I made this in a non-stick pan on the stove top instead of the grill as the directions indicate it should be made on a plancha or skillet. I'm not sure if this is supposed to be Thai or Mexican inspired or both. It works better as an appetizer than as an entree. There's a lot of red pepper flakes in the marinade which makes the squid quite spicy (this may depend on the type of red pepper flakes used). The heat tends to overwhelm the other flavors.

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