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Sydney restaurant Puntino shares one of their wonderful and delicious woodfire recipes!
Prepare the woodfire oven
Brush and marinate the calamari and onion slices with some olive oil, paprika, the orange juice and garlic, and let sit for ½ an hour
Cook the bodies in a hot woodfire oven for about 3 minutes per side until the puff up and lose their translucency. The tentacles may require and additional 1 to minutes cooking in woodfired oven.
Cook the onions until lightly charred but cooked through
Transfer the calamari and onions slices to a cutting board. When cool enough to handle, cut the bodies into rings and the tentacles in half chop onions
Combine the calamari and onions into large mixing bowl with rest of the ingredients, toss and serve
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