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    • Barbecued Calamari With Lime and Chilli

    Barbecued Calamari With Lime and Chilli

    Mark Sharron
    Easy
    10 minutes
    6

    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

    • Barbecued Calamari With Lime and Chilli – Step by Step Method
    • Rinse calamari tubes under cold water, pat dry, and slice into thick rings or score if leaving whole
    • Peel garlic cloves; finely mince
    • Slice red chillis lengthwise, seed if desired, finely chop
    • Chop coriander leaves and stems finely; reserve half the leaves for garnish
    • In a bowl, juice the lime
    • In a separate small bowl, combine rice wine vinegar, fish sauce, soy sauce, sweet chilli sauce, and palm sugar; whisk until sugar dissolves
    • Add chopped garlic, chilli, coriander stems, and half the lime juice to the marinade
    • Reserve rest of lime juice for salad dressing
    • Place calamari in a large bowl, pour over half the marinade, toss to coat, and let sit for 10–15 minutes
    • Preheat barbecue or grill to high heat while calamari marinates
    • Meanwhile, halve cherry tomatoes, thinly slice red capsicum, peel and slice avocado
    • In a salad bowl, combine rocket leaves, cherry tomatoes, red capsicum, and avocado slices
    • Drizzle salad with remaining lime juice and one tablespoon olive oil, gently toss
    • Once barbecue is hot, lightly oil grill bars with remaining olive oil
    • Using tongs, grill calamari in a single layer for 1–2 minutes per side until just opaque and lightly charred, working in batches if needed
    • Remove calamari from grill and rest for one minute
    • Gently toss grilled calamari through salad or arrange on top
    • Drizzle salad and calamari with remaining half of marinade
    • Scatter reserved coriander leaves over dish
    • Serve immediately while calamari is warm; platter on a wide, shallow dish for vibrant visual appeal and freshness