I was recently chatting with a friend about the difference between squid and calamari. I thought they were interchangeable words for the same creature. Apparently that is not the case. Calamari is the more expensive, more tender of the two and by that token, the one that you should always aim to buy. No-one (that i’ve met at least…) likes rubbery squid…
Calamari is not a dish I cook often, but my boys have eaten it and enjoyed it. So, with the local fishmonger telling me that calamari is at it’s peak right now, I figure there’s no better time to throw some on the BBQ.
Furthermore…calamari fished in Victoria is classified as ‘sustainable’ which means it is a better fish choice.
This dish is lovely and light, perfect for a quick and lazy Sunday lunch with a nice glass of chilled white wine. Enjoy!
BBQ Calamari with chipotle and lime mayo
2 large calamari, cleaned and prepared – Karen Martini has a good video that shows you how to do this
1 heaped teaspoon of chipotle sauce*
3 tablespoons mayonnaise (I use kewpie mayonnaise because it’s delicious)
Salt and pepper
Good quality olive oil
A couple of handfuls of fresh rocket
Fresh crusty bread
Mix the chipotle sauce, mayonnaise and juice of one lime together and add salt and pepper. Set aside.
Turn your BBQ (or grill pan) onto high heat. Once you’ve prepared the calamari, give it a generous sprinkle of salt and pepper and rub in. It’s now ready to go on the BBQ, you don’t need to oil it beforehand. Place the calamari on the hottest part of the BBQ and turn often until it is nicely charred. It will only take a couple of minutes to cook. It should be a nice white colour, not translucent.
Once cooked, serve with a squeeze of fresh lime juice, a drizzle of olive oil, the mayonnaise and salt and pepper. Top with rocket and serve with crusty bread.
Serves 4 as a light lunch or starter
*I buy La Morena chipotle sauce. It comes in a tin so I freeze the sauce I don’t use in an ice cube tray and then take it out as I need it.