Made for Michael and Ben who don’t like squid …but both asked us to post this recipe, perhaps we have converted them! Chargrilled and smothered in lemony garlic butter and parsley – don’t forget to buy some bread as mopping up the sauce is the best bit!
Calamari with butter, lemon and garlic – to serve 6 as a starter
- 1kg squid (baby squid is best)
- 100g butter
- juice of 1 1/2 lemons
- 3 garlic cloves, finely chopped
- 2 tbsp chopped parsley
- lemon wedges, to serve
Heat the butter in a saucepan and when it sizzles, add the lemon juice. Season with salt and pepper. Add the garlic and sizzle for a minute or two to flavour the butter but don’t let it burn. Stir in the parsley and take it off the heat.
Heat a griddle to very hot (it should be just smoking). Scatter with some of the calamari in a single layer – you’ll have to cook in batches – and cook over the highest heat. When the squid has darkened in parts on the underside, turn it over with tongs and cook until the other side is darkened – careful it doesn’t burn or it will taste bitter. Move it around the pan and let it cook for another couple of minutes, then add to the warm butter while you cook the next batch. Season to taste and serve with lemon wedges and lots of bread.
(Original recipe from Falling Cloudberries by Tessa Kiros, published by Murdoch Books, 2004.)