750g Gould’s Squid, cleaned
1 tablespoon Szechuan peppercorns
2 teaspoons sea salt
½ teaspoon chilli flakes, medium heat
¼ teaspoon black peppercorns
vegetable oil

Carrot Radish Salad
¼ cup finely shredded daikon (white radish)
or small red radish
2 cups finely shredded carrot
1 tablespoon rice vinegar
1 teaspoons caster sugar
generous pinch salt

Soak shredded daikon and carrot in separate bowls of chilled water for at least 15 minutes.
Make salad dressing by combining vinegar, sugar and salt, stirring until sugar dissolves.
Heat Szechuan peppercorns, salt, chilli and black peppercorns in a dry frying pan over a moderate heat until salt is lightly browned, stirring constantly to prevent burning. Pound to a fine powder in a mortar and pestle.
Drain carrot and daikon well. Toss together with salad dressing.
Pat the Squid dry with paper towel.
Heat a large frying pan, grill plate or BBQ. Lightly oil and cook Squid over a high heat for 1 – 2 minutes, turning once.
Sprinkle with salt and pepper mix. Serve with salad.
To prepare Squid: Grasp the arms and pull firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the arms. Remove quill, peel skin off by grasping side fins and peeling around the tube. Side fins can be peeled and used; tentacles can also be washed and used.
Cut tubes open, lay out flat and wipe the inside clean with paper towel. Slice into strips, or score with diagonal cuts to make a diamond pattern, then cut into larger chunks. Trim any hard suckers from the tentacles or drop legs into boiling water for 60 seconds. Drain and strip suckers off with the back of a knife or with paper towel. Cut thick legs in half lengthways.