Salt & Pepper Calamari 500g. Calamari tubes

1. 3/4 tsp. ground black peppercorns
2. 1 tbsp sea salt
3. 1 tsp. Cayenne Pepper OR 1/2 tsp of dried chili flakes.
4. 1 tbsp Canola Oil, (or other good quality cooking oil)
5. 1/2 lime
6. 1 bottle of Thai Sweet Chili Sauce (to serve)
7. 1/4 cup of fresh coriander, lightly chopped (for garnish)
8. Using a knife , cut open the calamari tubes so that they lie flat.
9. Rinse the calamari and place on a tea towel or absorbent paper. Pat them dry.
10. Cut the calamari lengthwise into strips (1 inch wide), and place in a mixing bowl.
11. Drizzle the oil over the calamari and mix well.
12. Now add the sea salt, black pepper, and cayenne pepper. Again, mix well until all the calamari strips are coated in the spices.
13. Barbecue the calamari over a hot grill until the edges curl up (some strips may curl completely into a circle)-this only takes 30 seconds to 2 mins each side. (try not to overcook the calamari, or it will turn rubbery instead of tender). You can also pan-fry the calamari indoors.
14. Serve with lime wedges and Thai Sweet Chili Sauce for dipping. Serve with Mojitos, Lime Margaritas!