128
Serves: 4
Calamari (the culinary name for squid) is extremely versatile and super healthy. There is one big secret to calamari: it must either be cooked long and slow or blitzed over a very, very high heat. Nothing beats the fire to achieve that high heat and the calamari captures the smoky flavour deliciously.
INGREDIENTS
- 200g calamari tubes
- 2 cloves of garlic
- grated finely grated zest of 1 lemon
- 1 teaspoon cayenne pepper
- 1 teaspoon pepper
- ½ teaspoon smoked or regular paprika
- ½ cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
METHOD
- Soak wooden or bamboo skewers in water for an hour.
- Make sure the calamari is as dry as possible. Put it in a cloth and pat it dry.
- Mix the calamari with all the ingredients in a bowl and leave in the fridge until you are ready to grill.
- Thread the calamari onto the soaked sticks and grill over very high heat (red hot coals and a few flames) for 30 seconds on each side. It should colour immediately, i.e. look caramelised. If it cooks too long, it will be very tough.
- Serve immediately with lemon wedges.
