Chilli Calamari
Add a touch of the Mediterranean to your BBQ this summer by serving up some delicious chilli calamari!
Ingredients
- 500g of calamari (tubes work well or you can substitute with whole small octopus)
- 4 cloves of crushed garlic
- 250ml Teriyaki suce
- Half a teaspoon of paprika
- Half a teaspoon of freshly ground black pepper
- 2 tablespoons of freshly grated ginger
- 2 small red chillis sliced thinly
Method
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Cut the calamari tubes in to rings. You can leave your mini octopus whole if using those.
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Wash well and dry with paper towel
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Take a container with a lid (tupperware is perfect) and combine all of the ingredients apart from the calamari. Stir well
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Add the calamari to the mix and replace the lid. Shake well to ensure the calamari is well coated
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Place in the fridge overnight to marinade (or at least 4 hours if eating the same day)
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When ready to cook, drizzle some vegetable oil on to a very hot griddle on the BBQ.
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Turn frequently for 2-3 minutes until cooked through but still tender
These are delicious on a bed of salad or as appetisers with a chilli or garlic dipping sauce.
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