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Grilled calamari with spicy tomato & coriander sambal
INGREDIENTS
- 500g calamari tubes
- 15ml olive oil
- ½ tsp sea salt
- 1 lemon zest
- 1 chilli, deseeded and chopped
Sambal
- 2 tomatoes
- Small bunch coriander
- 1 chilli, deseeded and chopped
- 2 spring onions
- 15ml olive oil
- 10ml lemon juice
- Pinch salt and pepper
METHOD
Seed and finely cube the tomatoes.
Slice the spring onions thinly at an angle. Place in the same bowl as the tomatoes along with the deseeded chopped chillies.
Roughly chop the coriander so that the leaves are still rustic and add to the bowl. Add olive oil and lemon juice and give a stir. Season with salt and pepper.
Slice each calamari tube in half and carefully score lines into the inside to ensure the tubes curl up when placed in the pan.
In a bowl, place lemon zest, deseeded chopped chilli, calamari, olive oil and black pepper. Allow to marinate for about 20 minutes.
Heat a pan and add seasoned calamari in a single layer to the pan.
Cook for about 1 to 2 minutes each side. The tubes will curl up and have a bit of colour, but should not be brown and tough.
Serve calamari warm with the tomato sambal.
Serves: 6, Preparation time: 45min, Cooking time: 10min
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