Grilled calamari with coriander sambal
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 6 portions |
Ingredients
- pinch salt and pepper
- 10 ml lemon, juiced
- 4 tbsp olive oil
- 6 spring onions
- 1 chilli, deseeded and chopped
- small bunch coriander
- 2 tomatoes
- 1 chilli, deseeded and chopped
- 1 tsp lemon, zested
- a pinch sea salt
- 6 tbsp olive oil
- 500 g calamari tubes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Seed and finely cube the tomatoes.
- Thinly slice the spring onions at an angle. Place in the same bowl as the tomatoes along with the deseeded chopped chilies.
- Roughly chop the coriander so that the leaves are still rustic and add to the bowl. Add olive oil and lemon juice and give a stir. Season with salt and pepper.
- Slice each calamari tube in half and carefully score lines into the inside to ensure the tubes curl up when placed in the pan.
- In a bowl, place lemon zest, deseeded chopped chilli, calamari, olive oil and black pepper. Allow to marinate for about 20 minutes.
- Heat a pan and add seasoned calamari in a single layer to the pan.
- Cook briefly for about 1-2 minutes each side. The tubes will curl up and have a bit of colour, but should not be brown and tough.
- Serve calamari warm with the tomato sambal.
You could enjoy this recipe too
Buy the ingredients
Add to Cart