Garlic Calamari with Parmesan Edit

  • 350g Fresh Calamari tubes, cleaned
  • 4 Cloves of garlic, chopped
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Finely chopped parsley
  • 1 Large Tomato, peeled, seeded and finely chopped
  • 1/4 cup of grated parmesan
  • Cut the calamari tubes in half and lay with the soft side up, slice the tubes into 6x2.5cm squares and score in a diamond pattern
  • Mix the garlic, oil, half the parsley, and some salt and pepper in a bowl add the calamari and put in the fridge for ten minutes
  • Heat a lightly oiled chargrill pan(i use the BBQ plate) untill very hot. Cook the calamari in two batchs untill they turn white. Add the tomato and toss through untill just heated.
  • Serve calamri on a plate ond cover with parmesan and remaining parsley.


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