Calamari with lemon dressing recipe

Calamari with lemon dressing recipe


serves 4

  • 1/4 cup (60ml) extra virgin olive oil, plus extra to brush

  • 1 small onion, finely chopped

  • 1 garlic clove, crushed

  • 1 large red chilli, seeds removed, finely chopped

  • 11/2 cups (105g) fresh breadcrumbs

  • 3 sprigs flat-leaf parsley, leaves picked, chopped, plus extra leaves to serve

  • 2 eggs, lightly beaten

  • 1 tbs baby capers, chopped

  • 4 anchovy fillets in oil, drained, chopped

  • 6 medium-sized calamari, cleaned, tentacles reserved

Charred lemon dressing

  • 100ml extra virgin olive oil

  • 2 lemons, halved

  • 1 tbs red wine vinegar

  • 1 garlic clove, crushed


  • 1.

    To make the dressing, heat a barbecue or chargrill pan to high heat.

  • 2.

    Brush 1/2 tsp oil over the cut side of each lemon. Grill, cut-side down, for 3 minutes or until charred. Set aside to cool, then juice 2 lemon halves, reserving remaining halves to serve. Sieve juice into a bowl and whisk in vinegar, garlic and remaining 1/3 cup (80ml) oil until well combined. Set aside.

  • 3.

    To make the stuffing, heat 11/2 tbs oil in a frypan over medium heat and add onion, garlic and chilli. Cook, stirring occasionally, for 5 minutes or until soft but not coloured. Transfer to a bowl and allow to cool. Add remaining ingredients, except calamari, then season and stir to combine. Fill each calamari tube two-thirds full, being careful not to overfill (calamari will shrink during cooking). Seal each tube opening and secure reserved tentacles to the sealed base with a toothpick. Lightly brush remaining 11/2 tbs oil over squid and grill, turning halfway, for 4 minutes or until charred and filling is cooked through. Transfer to a plate and stand for 5 minutes to rest, loosely covered with foil. Remove toothpicks and slice each calamari into 5-6 pieces. Sprinkle over extra parsley and serve with dressing and charred lemon

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