Advertisement
Home Calamari Page 2
Three-cup calamari

Tony Tan’s three-cup calamari

A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.
Advertisement
Advertisement
Seafood stew with risoni

Seafood stew with risoni

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.
Grilled southern calamari and ink sticks by David Moyle

Grilled southern calamari and ink sticks

“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.” 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 […]
Advertisement