Makes 20 small skewers

• 2 large calamari hoods
  
• 1 red or green capsicum
  Marinade
  
• 2 teaspoons soy sauce
  
• 2 tablespoons sweet white wine or water
  
• 1 tablespoon rice vinegar or lemon juice
  
• 2 teaspoons honey
  
• ¼ teaspoon Chinese 5 spice
  
• ½ teaspoon sesame oil
  
• 1 clove garlic, crushed

• Cut the calamari hoods into thin strips lengthways.
  
• Remove seeds from capsicum and cut into 2cm pieces.
  
• Mix all marinade ingredients in a bowl.
  
• Add the calamari and marinate overnight, covered, in the refrigerator.
  
• Thread the calamari strips back and forth onto the skewers, alternating with capsicum pieces. Place under a moderately hot grill or on the barbecue and cook through.
  
• Serve immediately.