Barbecued Calamari With Warm Chilli Oil

Throw some calamari on the barbie!
By Annette Forrest
Food styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Barbecued Calamari With Warm Chilli Oil

Barbecued Calamari With Warm Chilli Oil

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  • 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

  • cup extra virgin olive oil

  • 3 3 long red chillies, deseeded and finely chopped


  • 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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Some like it hot!

If you love chilli, add a small red bird’s eye chilli for extra heat.  The chilli oil can be made up to a day in advance, covered and left at room temperature. Heat just before serving.

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