"I cannot remember a barbecue at home without calamari or baby octopus," says Anchovy chef Thi Le. "It's one of those things you throw on the barbecue to snack on while waiting for everything else to cook. It's simple and delicious with the char, the heat and the acid. The version we do at Anchovy is a pimped-up version of my mum's - more like a warm salad."
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