Squid with Cumin and Chili – Sybaritica

Squid with Cumin and Chili uses a grilling method from Western and Northern China. The recipe is easy, and the results spicy and delicious.

Servings: 4 as an appetizer

• 4 small squid bodies only, speckled membrane removed;
• 3 tbsp. Cooking oil;
• 1 Garlic clove;
• 2 tbsp. Cumin seed;
• 1 ½ tbsp. Chili flakes;
• 1 tbsp. Sesame seeds;
• Pinch Salt.

• First, open the squid bodies by slitting down one side and then cut each piece in half.
• Toast the cumin seed in a dry pan and then grind it in a mortar with the chili. Mix these ingredients with the salt and sesame seed and then mince the garlic.
• Mash the garlic into the cooking oil, pour it over the squid and let marinate for at least an hour.
• Thread the squid pieces on to skewers and coat liberally with the spice blend.
• Grill the skewers for 7 or 8 minutes on each side until the flesh is cooked through and the edges have a little bit of crispiness. Serve immediately.