Paddock To Plate

Try your hand at these delicious recipe from episode 1 of Paddock To Plate series 2!


  • 600 gm calamari

  • 2 tbsp grapeseed oil

  • 1 long red chilli, deseeded, finely diced

  • ¼ cup each of coriander leaves and mint leaves

  • Lime and chilli dressing

  • 100 ml lime juice

  • 100 gm light palm sugar, crushed

  • 2 tsp fish sauce

  • 1 large red chilli, cut in half and deseeded, chopped into a fine dice


  • 1.

    To clean calamari, reach inside and pull out the body from just below the eyes. Trim off the innards and discard then set aside the tentacles to use later in the dish. Take the wings off by sliding your fingers down the inside of the skin and take off in one piece. Cut lengthways down one side of the tube and open it out, scraping away the rest of the innards.

  • 2.

    Score the inside of the calamari in a crisscross manner being careful not to cut all of the way through the flesh. Then cut into triangular pieces and put in a bowl with the tentacles, grapeseed oil and chilli  to marinate.

  • 3.

    Meanwhile, make the lime and chilli dressing by mixing the lime juice and palm sugar in a small saucepan and bring to the boil. Once boiling reduce down to a syrupy consistency (2-3 minutes), then add the fish sauce and chilli. Refrigerate to cool completely.

  • 4.

    Heat a barbeque or char-grill pan to high heat and cook the prepared calamari and tentacles on, turning occasionally, until it starts to curl and has golden charred edges (2-3 minutes). Transfer to a serving plate and serve hot, scattered with coriander and mint and with lime and chilli dressing for dipping.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 327kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 25g
  • Carbohydrate 37g
  • Sugar 26g
  • Sodium 320mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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