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Grilled Calamari
Recipe by Lynton Tapp
This grilled calamari entrée is a delight for any seafood fan.
- Steps
- Ingredients
Ingredients
Grilled Calamari
Charred Tomato and Macadamia Sauce
Finger Lime Dressing
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Steps
- Preheat a charcoal BBQ or grill plate.
- For the Grilled Calamari, clean calamari and reserve the innards and ink sac. Cut the body in half lengthways and set aside in the fridge.
- When ready to serve, drizzle the calamari with oil and season with sea salt.
- Place the calamari, skin side down, onto the grill and top with a heavy based pan or similar to prevent the calamari from curling. Cook for 2 minutes before turning and cooking for a further minute. Remove from the grill and place onto a clean board. Slice into thin strips with a sharp knife. Season, to taste.
- For the Charred Tomato and Macadamia Sauce, place the tomatoes and capsicum onto a wire rack and place over an open flame. Cook until charred and blackened. Transfer to a bowl, cover with cling wrap and set aside to steam.
- Meanwhile, place olive oil into a frypan over medium heat. Add the red onions, garlic and calamari innards and cook, stirring, until the onions are tender, about 5 minutes. Add the dried shrimp, coriander, paprika and ink sac and cook until fragrant and ink sac has cooked through, about 1-2 minutes. Remove from heat.
- Peel and discard the tomato and capsicum skins and remove the seeds from the capsicum. Transfer the flesh of both to the bowl of a food processor.
- Add the onion mix and macadamias to the food processor and process to a coarse paste. Season with sherry vinegar and sea salt, to taste. Set aside.
- For the Finger Lime Dressing, place the olive oil and ginger into a small saucepan. Place over low heat for 4-5 minutes then transfer into a small non-reactive mixing bowl. Add the remaining ingredients and mix thoroughly until well combined. Check and adjust seasoning with extra lemon juice and sea salt if required. Set aside.
- To serve, place 2 tablespoons of the Charred Tomato and Macadamia Sauce into the centre of each serving dish. Place the Grilled Calamari into a loose pile in the centre. Dress with Finger Lime Dressing before dotting with finger lime pearls. Shave some fresh macadamia nuts over the top and finish with fresh purple basil leaves. Serve with remaining dressing on the side.
