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    • Barbecued Calamari With Lime and Chilli

    Mark Sharron
    Easy
    10 minutes
    6
    Amount Per Serving: Calories 213.9g; Total Fat 14.8g; Cholesterol 198.0mg; Sodium 38.4 mg; Potassium 283.2 mg; Total Carbohydrate 7.1 g; Dietary Fiber 0.8 g; Sugar 0.8 g; Protein 13.7 g
    You can make a quick, tasty dinner for two people in less than 20 minutes. This Barbecued Calamari With Lime & Chilli recipe is full of fresh flavours! This grilled squid recipe is simple and uses just a few ingredients to prepare a delicious meal that also has a lot of vitamins. This squid recipe can work with either baby octopus or a mixture of the two.
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    Ingredients

    • 1kg calamari tubes
    • 1 bunch coriander
    • 1 lime
    • 3 cloves garlic
    • 2 long red chillis
    • 1 tablespoon rice wine vinegar
    • 2 tablespoon fish sauce
    • 1 tablespoon palm sugar
    • 1 tablespoon salt-reduced soy sauce
    • 1 tablespoon sweet chilli sauce
    • 120g of baby rocket leaves
    • 1 red capsicum, thinly sliced
    • 1 large avocado, thinly sliced
    • 125g cherry tomatoes, cut in half
    • 2 tablespoon olive oil

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve with a green salad and garnish with coriander.

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