750 g calamari (4 whole)
1/4 cup olive oil (60ml)
1 lemon (juice and grated rind of)
2 teaspoons dried oregano
5 garlic cloves (sliced)
1 chili (long red sliced)
To clean calamari, remove heads and tentacles by pulling gently from the
Pull intestines from calamari tubes and discard and cut tentacles away from
heads, just below the eyes.
Discard heads and pull transparent quills out of tubes and discard.
Place a little salt on your fingers for grip and peel skin from tubes and
discard and then rinse tubes under cold water.
Cut tubes on one side, flatten and score inside in a criss-cross pattern
and cut into quarters lengthways.
Combine calamari, tentacles, olive oil, lemon rind and juice, oregano,
garlic and chilli in a bowl, cover and refrigerate for 2 hours or overnight
Preheat a barbecue plate on high and cook calamari turning for 3 to 5
minutes until browned and just opaque.
Transfer to a bowl and season to taste and serve.
By I'mPat at Food.com
Sommai Larkjit Larkjit / 123RF Stock Photo 14731757