About the Recipe
I love this recipe because the texture of the calarmari is just so good when done on a barbecue. Of course, you don't have to barbecue it, but I love the charred flavours you can achieve and barbecuing is about as close to wild cooking you can get!
Tbsp extra virgin olive oil (plus extra for cooking)
2 Cloves garlic - crushed and roughly chopped
1/2 medium-sized red onion - sliced
1/2 red capsicum/pepper - sliced
Handful (about 12) pitted Kalamata olives
1 tomato - finely chopped
Handful of spinach leaves
1 tsp freshly picked oregano leaves
Sprig of Italian Parsley leaves
Zest and juice of 1/2 lemon (plus extra juice for basting)
1/4 cup white wine
1/2 cup breadcrumbs (GF or standard)
1 tsp saly
1 tsp pepper
3 calamari tubes - cleaned
3 rosemary sprigs
Pre-heat a medium sized pan. Heat 2 tablespoons of olive oil. then add garlic, red onion, red capsicum, olives, tomatoes, spinach, oregano, parsley, lemon zest and juice. Stir well to combine.
Once the onion and the peppers are cooked or browned off, add white wine. Then add GF breadcrumbs, salt and pepper. Mix through until breadcrumbs absorb all the moisture.
Spoon the calamari mixture into the tubes until full.
Lightly score the calamari but don't cut through on both sides. If you don't feel confident with scoring don't do it! just leave them unscored.
Brush the calamari with olive oil and sprinkle with salt and pepper on both sides before placing on the bbq grill.
While on the Barbecue, squeeze lemon juice over and use the rotary sprigs to baste. you can also add more oil if needed. Cook until charred then serve on a bed of rocket.
TIP: You can fry in a pan or oven bake if you don't feel like barbecuing.