Willie: "Fresh squid weren't that easy to come by in Choroni; you could only get them on a first-come, first-served basis at the port in Puerto Colombia. There is nothing as tender as squid that are only a few hours old. With the colours still brilliant, they’re like jewels from the sea.
If you can't get fresh squid, this recipe works just as well with red mullet."
1. If you're using squid, cut off the tentacles and set aside. Open out the squid tubes and lightly score with a crisscross pattern. Pat dry with kitchen paper, wrap in cling film and store in the refrigerator until ready to cook.
2. Place the peppercorns, chilli flakes and salt in a dry pan and toast over a medium heat until fragrant. Grind using a pestle and mortar. Stir in the cacao.
3. Preheat a griddle pan over a high heat.
4. If you’re using squid, remove from the refrigerator. Drizzle over the oil, then dust with the cacao-spice mix. If you’re using red mullet, drizzle over the oil and dust with the cacao-spice mix in the same fashion.
5. For squid, grill for 1-2 minutes – larger ones for 1 minute each side; small ones for 1 minute on one side only – or until the edges of the squid curl up. If using red mullet, grill for 3-4 minutes, either side. Serve with a garnish of lemon wedges and coriander.
Taken from Willie's Chocolate Factory Cookbook © Willie Harcourt-Cooze. Photography Copyright © Cristian Barnett
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