What a winner a dish like this is — super-easy, interesting, not expensive, and what a delight to prepare, cook and eat. This is what a barbecue dinner is all about.


  • 600 g (1 lb 5 oz) fresh baby calamari,

  • cleaned, cut in half and scored on the inside (see p106 forinstructions or ask your fishmonger)

  • Salad

  • 1 large head of fennel, thinly sliced

  • 100 ml (31/2 fl oz) olive oil

  • 2 lemons

  • 2 long red chillies, seeded and finely chopped

  • 2 red onions, thinly sliced

  • 1 handful of mint leaves

  • 1 handful of flat-leaf (Italian) parsley

  • 200 ml (7 fl oz) lemon-infused extra

  • virgin olive oil


  • 1.

    Preheat the barbecue hotplate to medium–high.

  • 2.

    To make the salad, toss the fennel with olive oil and place on the hotplate. Cook until golden, then turn and cook for a further 2 minutes.

  • 3.

    Zest the lemons and add the zest, chilli, onion and herbs to the fennel mix. Cut the lemons in half. Cook the lemon halves on a hot barbecue hotplate for 5 minutes. Remove and squeeze the juice over the salad. Add the lemon oil and some salt and pepper.

  • 4.

    Cook the calamari on a hot barbecue hotplate for 1 minute or so on each side. Toss with the salad and serve immediately.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 2 ratings