Sydney restaurant Puntino shares one of their wonderful and delicious woodfire recipes!


  • 1.5 cleaned local squid cleaned

  • ¾ cup virgin olive oil

  • 2 large onions peeled cut into thick slices

  • 2 celery stalk chopped

  • 1 teaspoon of paprika

  • ¼ cup balsamic vinegar

  • ¼ to ½ squeezed orange juice

  • ½ cup rocket

  • 1 teaspoon salt

  • And a hot chilli sauce if you are into hot and spicy!


  • 1.

    Prepare the woodfire oven

  • 2.

    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

  • 3.

    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.

  • 4.

    Cook the onions until lightly charred but cooked through

  • 5.

    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

  • 6.

    Combine the calamari and onions into large mixing bowl with rest of the ingredients, toss and serve

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