Killer Calamari

For some reason, homemade calamari often comes out wrong. Here’s the secret so that never happens again.

Yields4 Servings
TO MAKE THE SAUCE
 4 tbsp butter (melted )
 1 clove garlic (crushed)
 10 g parsley (chopped )
 100 ml lemon juice (juice of two lemons)
 1 tsp paprika
 1 whole green chilli (chopped - optional)
FOR THE CALAMARI
 500 g calamari (cleaned tubes and tentacles)
 3 tbsp butter
 1 large lemon (cut into wedges)
 1 cup mayonnaise (to serve)
TO MAKE THE SAUCE
1

To make the sauce, place the sauce ingredients in a small saucepan and bring to the boil. Remove from the heat and set aside.

FOR THE CALAMARI
2

Slice the calamari tubes in half and lightly score the inside. Make sure they are very dry and season well with salt and pepper.

3

Heat a little butter in a heavy-based frying pan until very hot. Using more butter as needed, sear the calamari in batches for about 2 minutes and set aside. (If you fry it all together it will release liquid and boil.)

4

Once you’ve seared all the calamari, return it to the pan and pour over the hot sauce. Let it cook in the sauce for a few minutes until soft.

5

Serve the calamari with fresh lemon wedges and mayo; add some interesting flavours to the mayo to spice it up.

Cook's Tip
6

Get the pan smoking hot, flash fry the calamari, don’t crowd the pan. Get that right and this recipe is a breeze. Don’t forget the tentacles – they’re the tastiest bit.

Ingredients

TO MAKE THE SAUCE
 4 tbsp butter (melted )
 1 clove garlic (crushed)
 10 g parsley (chopped )
 100 ml lemon juice (juice of two lemons)
 1 tsp paprika
 1 whole green chilli (chopped - optional)
FOR THE CALAMARI
 500 g calamari (cleaned tubes and tentacles)
 3 tbsp butter
 1 large lemon (cut into wedges)
 1 cup mayonnaise (to serve)

Directions

TO MAKE THE SAUCE
1

To make the sauce, place the sauce ingredients in a small saucepan and bring to the boil. Remove from the heat and set aside.

FOR THE CALAMARI
2

Slice the calamari tubes in half and lightly score the inside. Make sure they are very dry and season well with salt and pepper.

3

Heat a little butter in a heavy-based frying pan until very hot. Using more butter as needed, sear the calamari in batches for about 2 minutes and set aside. (If you fry it all together it will release liquid and boil.)

4

Once you’ve seared all the calamari, return it to the pan and pour over the hot sauce. Let it cook in the sauce for a few minutes until soft.

5

Serve the calamari with fresh lemon wedges and mayo; add some interesting flavours to the mayo to spice it up.

Cook's Tip
6

Get the pan smoking hot, flash fry the calamari, don’t crowd the pan. Get that right and this recipe is a breeze. Don’t forget the tentacles – they’re the tastiest bit.

Killer Calamari