Char-grilled squid with Thai dressing
- Opena nd score 2 cleaned squid hoods and place on a hot griddle for 1 minute each side.
- Mix 4 garlic cloves, some fish sauce, 2-3 limes (juice), and 1 small piece of grated ginger.
- Drizzle dressing over grilled squid.
- Serve with lime wedges and a glass of dry white wine.
- Bon Appétit!
Sleaford Bay Calamari with Thai Spices
- Combine 3 tablespoons chilli sauce, juice of 3 limes, third-cup of soy sauce and touch of ginger in a bowl.
- Cut 2-3 calamari into rings & diamond score (cut) it then place calamari in the marinade and leave in the fridge to at least an hour.
- Remove from the marinade and place on a hot pan or bbq for 1-2 mins only.
- Serve on a bed of fresh rocket leaves with cherry tomatoes and sliced spring onions. The marinade can be heated and drizzled over the calamari if desired.
- Bon Appétit!
Sleaford Bay spaghetti with spicy calamari
- Slice 4 calamari tubes into rings or strips whilst cooking the spaghetti in slightly salted water until al dente.
- Heat some olive oil in a pan, add crushed garlic, 2 chopped red chillies, and the calamari.
- Cook mixture for 1-2 mins, tossing regularly.
- Remove from heat. Darin spaghetti, add calamari mixture, some parsley and rocket.
- Serve with a glass of cab merlot.
- Bon Appétit!
Auntie Rae's calamari with chilli & lime
- Score several strips of calamari in a diagonal matter with a sharp knife.
- Drizzle the strips with a goodly amount of freshly squeezed lime juice.
- Heat a very hot pan with some butter; add salt & pepper, some fine chilli flakes and stir.
- Drop in the calamari, cooking each side for 1min max.
- Drain & serve with a dipping sauce of salad cream & some cold beers!
- Bon Appétit!
Chilled Calamari Salad
- Gently blanch some squid strips & chill.
- Mix some chopped capsicums (red & green), parsley, Spanish onion & three spring onions with a splash of olive oil, squeeze of 2 limes & a tablespoon of sweet chilli sauce.
- Combine squid with mix & serve chilled!
- Bon Appétit!
Lurline Point grilled octopus with chilli & garlic
- Prepare octopus by mixing in a bowl with olive oil, coriander, chillies, lime juice & garlic.
- Place in the 'fridge for 3-4 hours to chill.
- Heat grill on high and throw in the octopus and cook until tender (2-3 mins).
- Serve with a glass of pinot gris.
- Bon Appétit!
Hardwicke Bay stir-fried garlic calamari
- Cut cleaned squid into rings and mix lightly in a bowl with some crushed garlic, lime juice & chillies.
- Heat a wok or frying pan to high with a small cover of olive oil, add the squid rings & stir-fry for 2 mins max, turning at least once.
- Serve with a sprinkle of chopped parlsey & a glass of Barossa Valley dry white wine.
- Bon Appétit!