Chilli calamari salad

Appetizing Chilli calamari salad Recipe

This calamari salad would make an excellent starter for a casual Christmas Day barbecue.
Chilli calamari salad
Prep Time : 1:10 | Cook Time : 0:05 | Total Time : 1:15 | Serving : 12 person.


  • 2 long red chillies, deseeded, finely chopped

  • 2 small red chillies, deseeded, finely chopped

  • 3 green onions, thinly sliced

  • 2 garlic cloves, crushed

  • 1 large lemon, juiced

  • 1 tablespoon balsamic vinegar

  • 100ml extra-virgin olive oil

  • 3kg whole small calamari hoods (see tip), cleaned, tentacles reserved

  • 100g rocket, to serve


  • Step 1

    Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

  • Step 2

    Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

  • Step 3

    Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes (or longer in the fridge).

  • Step 4

    Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

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