Chefs' Recipes

Grilled southern calamari and ink sticks

Grilled southern calamari and ink sticks by David MoyleMark Roper
4 - 6
25M
8M
33M

“I always use metal skewers – they hold the heat and cook the meat internally,” says David Moyle. “They can also be washed and reused rather than just thrown out.”

Ingredients

Method

1.Prepare a barbecue for grilling. Clean the hoods of the calamari and reserve the ink sacs (see note). Cut into 2cm diamonds and thread onto skewers (about 70gm a skewer). Fold the tentacles and wings onto separate skewers (they take a little longer to cook). Refrigerate until required.
2.Cook garlic in the oil in a small saucepan over medium heat until almost golden brown (2-3 minutes), then remove from heat and allow garlic to cool in oil. Strain off 2 tbsp oil and combine with squid ink, then brush mixture onto skewers.
3.Grill squid over very hot coals, turning occasionally, until slightly charred and just cooked through (3-4 minutes). Scatter with lemon rind and crisp garlic, drizzle with lemon juice, season to taste with sea salt and serve.

If you’re not confident dealing with the ink sacs, squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential Ingredient, or from select fishmongers.

Drink suggestion: This is the territory of light, saline whites from seaside wine regions. The off-tap 2017 B. Flanders Fresh White Blend from the Mornington Peninsula, made for Longsong, is a great match. Drink suggestion by Mike Bennie.

Notes

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