Barbecued Calamari With Lime & Chilli
Rich in Protein
This Barbecued Calamari With Lime & Chilli with plenty of fresh flavours. Ready in only 20 minutes, it’s a great dinner for busy couples. Try Now!!
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  • 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.

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