Grilled sepia squids

Asian style Grilled Sepia


  • 20 mini squids
  • 1 Tbsp sunflower oil
  • 10 kaffir lime leaves
  • 1 lime zest and juice to taste
  • salt to taste
  • 1 pinch of nanami togarashi
  • cilantri to taste


  1. When using frozen Sepia, let it thaw first. Then remove the moisture and pat dry.
  2. In the meantime, start your bbq for a direct session at a high temperature. Place the skillet on the fire to preheat the pan.
  3. Add some oil to the skillet and fry the Kaffir lime leaves to release it's fragrants.
  4. Add a chunk of smoking wood between the coals (cherry) and wait until it starts smoking.
  5. Grill the Sepia in the cast iron skillet at a high temperature for 2-3 minutes. Remove the excess liquid coming free in between.

  6. Deglaze with lime juice to taste. Season to taste with salt if necessary.

Finish with freshly grated lime zest, finely chopped cilantro and Nanami Togarashi to taste. Have a nice meal!