- 1 bunch coriander with roots
- 1 lime
- 1 long red chilli, deseeded
- 1 tbs rice wine vinegar
- 1 tbs fish sauce
- 1 tbs salt-reduced soy sauce
- 1 tbs sweet chilli sauce
- 6 squid tubes (calamari)
- 120g pkt baby rocket leaves
- 1 red capsicum, deseeded, thinly sliced
- 1 large avocado, thinly sliced
- 125g cherry tomatoes, halved
- 2 tbs extra virgin olive oil
Finely chop 4 coriander roots and pick off sprigs. Set aside. Juice lime and finely chop chilli. Combine coriander roots, lime juice and chilli in a large glass bowl with vinegar and sauces and stir well.
Cut calamari tubes along one side and open out flat. Score with a shallow diamond pattern over inside of tubes then cut into large pieces. Add to marinade, stir and cover for 1 hour, if time permits.
Meanwhile, arrange rocket, capsicum, avocado and cherry tomatoes on a platter. Drizzle with oil.
Heat a barbecue hot plate over medium heat. Cook calamari on barbecue for 3 minutes or until charred and squid is cooked through. Transfer to platter with salad. Garnish with coriander.
Just remove from the packet, remove cartilage, cut them into strips, then they are ready to lightly cook in oil or butter for several minutes until they are opaque. Cooking Squid like this is so quick and easy and looks very impressive at a dinner party, so try out our great recipe for Salt and Pepper Squid and amaze your friends! These are wild.