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Calamari with Grilled Fennel & Burnt Lemon Dressing

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.

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