With summer in full swing this light dish is perfect to make on a hot day. Enjoy it with toasted ciabatta bread or incorporated into a salad. The longer you marinate the calamari the better but if you don’t have time, even just marinating it 30 minutes before grilling will give it great flavour. You can grill the calamari in a griddle pan on the stove top or on a flat top over a braai for a real summer feel.
300-500 grams small calamari tentacles (if you can’t find these, calamari tubes will work too)
A small amount of Chaloner olive oil for cooking
For the marinade:
4 tablespoons Chaloner smoked garlic and jalapeño pickle
4 tablespoons Chaloner olive oil
A handful of fresh flat leaf parsley
Zest of 1 lemon and the juice of half
1 tablespoon paprika
2 garlic cloves
1 teaspoon dried chilli flakes
A mix of micro herbs
Toasted ciabatta bread
- Combine all the marinade ingredients in a blender and blitz until well combined. Pour the marinade over the calamari tentacles, mix well and leave to marinate for anywhere from 30 minutes to overnight.
- When you are ready to cook the tentacles, heat the olive oil in a griddle pan over high heat. Cook the tentacles in small batches for about 3 to 4 minutes. Once they are all cooked, place them back in the pan to reheat and then remove from the heat.
- Place on a serving platter and sprinkle with micro herbs. Serve with toasted ciabatta bread.4