• Barbecued Calamari With Lime and Chilli

    10 minutes
    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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    • 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


    • Using a large bowl, squeeze the lime and add the finely chopped chilli. Add the coriander, including the vinegar, palm sugar and sauces, then stir well.

    • Cut the calamari tubes along one side and open them out flat. Make a shallow diamond pattern over the inside of the tubes then cut into large pieces.

    • Add the cut calamari to the marinade, thoroughly combining the liquid mixture, and cover for an hour.

    • While the barbecue hot plate is being heated over medium heat, on a different platter, arrange the rocket leaves, capsicum, sliced avocado and cherry tomatoes and drizzle with oil.

    • Cook calamari on the hot plate for 3 minutes or until slightly charred and squid is cooked through. Do not overcook!

    • Then transfer to a platter.

    • Serving Suggestions: Serve with a green salad and garnish with coriander.