Bless the Aussies, they do love a barbecue.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Forget squid rings in batter, try this quickly cooked calamari instead. You don’t need a barbecue, you can substitute a griddle pan instead.
Barbeque Calamari with Lime and Chilli
Quickly barbecued calamari, tender and delicious
Ingredients
- 1 tbs fish sauce
- 1 large avocado thinly sliced
- 6 squid tubes calamari
- 1 light tasty cheese deseeded, thinly sliced
- 1 long red chilli deseeded
- 1 bunch coriander with stalks
- 125 g cherry tomatoes halved
- 1 tbs rice wine vinegar
- 1 lime
- 2 tbs extra virgin olive oil
- 1 tbs sweet chilli sauce
- 120 g baby rocket leaves
- 1 tbs salt-reduced soy sauce
Conversions
Instructions
- Finely chop 4 coriander roots and pick off sprigs. Set aside. Juice lime and finely chop chilli. Combine coriander roots, lime juice and chilli in a large glass bowl with vinegar and sauces and stir well.
- Cut calamari tubes along one side and open out flat. Score with a shallow diamond pattern over inside of tubes then cut into large pieces. Add to marinade, stir and cover for 1 hour, if time permits.
- Meanwhile, arrange rocket, capsicum, avocado and cherry tomatoes on a platter. Drizzle with oil.
- Heat a barbecue hot plate over medium heat. Cook calamari on barbecue for 3 minutes or until charred and squid is cooked through. Transfer to platter with salad. Garnish with coriander.
Notes
If you want a bit more heat, don’t deseed the chilli!
You may also like one of my other favourite recipes …
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Black Rice with Calamari and Prawns
Check out this recipe
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