Skip to Content
icon
×
image

Calamari Grigliate

Cooking calamari is easy but also difficult. Undercooked calamari is tasteless and overcooked is tough. Follow our recipe exactly for best results when preparing this delicious restaurant style dish.
Calamari Grigliate
  • icon
  • icon

You Will Need:

  • 500 - 800 g calamari, rings and tentacles
  • 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ½ cup (125 ml) olive oil
  • 2 cloves garlic, finely chopped
  • 1 chilli, finely sliced
  • ½ lemon, juiced
  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 2 ripe tomatoes, skinned and chopped
  • ½ cup (125 ml) flatleaf parsley, chopped plus extra for garnish

Method:

Place the defrosted calamari, into a colander and slowly pour two whole kettles of boiling water over to blanch.

Shake well to dry off moisture, decant on a double layer of paper towel and season with Chilli & Garlic Seasoning.

In a big mixing bowl stir together, olive oil, garlic, chilli and lemon juice.

Add calamari to this and toss to mix, this can be done well in advance and left to marinate in the fridge.

 

To Cook

Heat a heavy bottom pan. Add the butter and oil.

Use a slotted spoon to lift out 2 - 3 batches of marinated calamari at a time and briefly cook in the butter/oil mixture. Remove each batch of cooked calamari to a plate.

Add chopped tomatoes and parsley to the bowl with the leftover oil mixture. Return the calamari to this bowl and toss to mix.

Serve warm with piping hot Savoury Rice.

Garnish with chopped parsley.

Calamari Grigliate

Cooking calamari is easy but also difficult. Undercooked calamari is tasteless and overcooked is tough. Follow our recipe exactly for best results when preparing this delicious restaurant style dish.
Calamari Grigliate

You Will Need:

  • 500 - 800 g calamari, rings and tentacles
  • 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ½ cup (125 ml) olive oil
  • 2 cloves garlic, finely chopped
  • 1 chilli, finely sliced
  • ½ lemon, juiced
  • 2 T (30 ml) butter
  • 2 T (30 ml) olive oil
  • 2 ripe tomatoes, skinned and chopped
  • ½ cup (125 ml) flatleaf parsley, chopped plus extra for garnish

Method:

Place the defrosted calamari, into a colander and slowly pour two whole kettles of boiling water over to blanch.

Shake well to dry off moisture, decant on a double layer of paper towel and season with Chilli & Garlic Seasoning.

In a big mixing bowl stir together, olive oil, garlic, chilli and lemon juice.

Add calamari to this and toss to mix, this can be done well in advance and left to marinate in the fridge.

 

To Cook

Heat a heavy bottom pan. Add the butter and oil.

Use a slotted spoon to lift out 2 - 3 batches of marinated calamari at a time and briefly cook in the butter/oil mixture. Remove each batch of cooked calamari to a plate.

Add chopped tomatoes and parsley to the bowl with the leftover oil mixture. Return the calamari to this bowl and toss to mix.

Serve warm with piping hot Savoury Rice.

Garnish with chopped parsley.

Basket

Your Basket is Empty