Barbecued Calamari With Warm Chilli Oil
Serves
6
Preparation
20
minutesCooking
10
minutesIngredients
6 6 (about 800g) medium calamari squid, cleaned, skin removed, tentacles reserved (see method here)
2 Tbsp 2 extra virgin olive oil
2 cloves 2 garlic, crushed
1 small 1 red bird’s eye chilli, deseeded and finely chopped
1 tsp 1 finely grated lemon zest
2 2 lemons halved
Rocket leaves and chargrilled lemons, to serve
Warm chilli oil
⅓ cup ⅓ extra virgin olive oil
3 3 long red chillies, deseeded and finely chopped
Method
- Halve squid hoods lengthways. Pat dry squid hoods and tentacles with paper towel. Set aside.
- Place oil, garlic, chilli and lemon zest into a medium glass or ceramic bowl. Whisk until well combined. Add prepared calamari and tentacles. Toss to combine. Cover and refrigerate for 30 minutes.
- To make warm chilli oil, heat 1 teaspoon of oil in a small frying pan over medium heat. Add chilli and cook, stirring, until lightly charred at the edges. Add remaining oil and heat until hot. Set aside and warm just before serving.
- Preheat a greased barbecue or chargrill pan over medium-high heat. Barbecue or chargrill hoods, scored side-down, for 2 minutes or until golden and lightly charred, turn and cook until just cooked through. Transfer to a plate. Chargrill tentacles and lemons for 2-3 minutes or until lightly charred.
- Arrange calamari and rocket on a serving platter. Drizzle calamari with the warmed chilli oil and serve with chargrilled lemons.
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