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