Barbecued Garlic and Chilli Calamari - by Tony Wong
Garlic and chilli calamari are everyone’s favorite. This is a new twist on an old favorite. Serves 4-6.
Ingredients
- 2 lb of fresh calamari tube only, rinsed and tentacles removed
- 1/4 cup of olive oil
- 1 tablespoon of lemon juice
- 2 garlic cloves, crushed
- 2 red chilies, thinly sliced
- 2 spring onions, thinly sliced
- 1/2 teaspoon of sea salt
- ground black pepper to taste
- lemon wedges
Cooking Instructions
Ask your local fish munger to prepare the calamari so you have the calamari tube only with the tenticles which have been removed.
In a large bowl add the olive oil, lemon juice, garlic, red chilies, onions, and salt and freshly ground pepper to taste, and thoroughly stir all the ingredients in the calamari tubes. Allow the calamari to marinate for about 10 minutes to infuse with all the flavors.
Cook the calamari on a lightly oiled and preheated BBQ plate or grill over a high heat. Make sure it’s a high heat and not low or medium heat this is important because cooking the prawns will not take long to prevent you from overcooking them. Toss calamari until they start to curl up and become opaque, which should take about 5 minutes.
Serve the cooked calamari with a few rocket salad leaves scattered around the plate.
