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Hot pepper calamari
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Spice up your BBQ with sizzling hot pepper calamari infused with zesty Asian flavors to impress your guests!
Ingredients:
  • 1.5kg southern calamari
  • 30.00 ml hot pepper paste
  • 42.00 gm soy sauce
  • 2 tsp sesame oil
  • 4 green shallots, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 10.00 gm caster sugar
  • 24.00 gm sesame seeds
Instructions:
  • Prepare the calamari by firmly holding the hood with one hand and using your other hand to remove the head and tentacles. Discard them. Remove the clear, hard quill and discard. Peel off the flaps and grey skin from the hoods. Rinse thoroughly and cut them in half lengthwise. Score the inside in a criss-cross pattern using a sharp knife, being careful not to cut all the way through. Cut the pieces into thirds (or quarters for larger ones). Rinse under cold water to remove ink, then pat dry with paper towels.
  • In a bowl, combine calamari with pepper paste, soy sauce, oil, green shallots, garlic, sugar, sesame seeds, salt, and pepper. Mix thoroughly, cover, and refrigerate for at least 4 hours (or overnight for best results).
  • Heat up your barbecue plate until it starts to smoke. Add the calamari mixture and cook for 1-2 minutes, tossing occasionally, until the calamari changes color and curls. Serve right away on a serving plate. You can also use a flat chargrill or a large heavy-based frying pan if preferred, cooking the calamari in 2-3 batches.

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