Barbecued calamari with blackened capsicum salsa

Name: Barbecued calamari with blackened capsicum salsa recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 x 200g calamari hoods, cleaned; 1 zucchini, thinly sliced lengthwise; 1 bunch long green shallots, trimmed; 2 large red capsicums, pierced all over with a fork; 1 small red onion, finely chopped; 1 garlic clove, finely grated; 1 cup firmly packed flat-leaf parsley, roughly chopped; 1 long red chilli, finely chopped; Juice of 1 lemon, plus extra lemon halves to serve; 100ml extra virgin olive oil; Zest of 1 lemon, plus extra lemon halves to serve

Rate now

30m

20m

Barbecued calamari with blackened capsicum salsa

Jump to recipe

by Mark LaBrooy

Feb 11, 2021

This calamari dish by Three Blue Ducks' Mark LaBrooy is a summer staple for your BBQ.

4 x 200g calamari hoods, cleaned
1 zucchini, thinly sliced lengthwise
1 bunch long green shallots, trimmed

Blackened capsicum salsa

2 large red capsicums, pierced all over with a fork
1 small red onion, finely chopped
1 garlic clove, finely grated
1 cup firmly packed flat-leaf parsley, roughly chopped
1 long red chilli, finely chopped
Juice of 1 lemon, plus extra lemon halves to serve
100ml extra virgin olive oil
Zest of 1 lemon, plus extra lemon halves to serve

Method

1.

Preheat a lightly greased barbecue or chargrill pan to high. For the blackened capsicum salsa, barbecue capsicum, turning frequently for 14-15 minutes until blackened and charred.
2.

Place capsicum in a bowl, cover with plastic wrap and stand for 20-30 minutes, then peel, discarding skin and seeds, and finely chop. Place chopped capsicum flesh in a large mixing bowl with the red onion, garlic, parsley, chilli, lemon zest and juice and olive oil. Season and mix to combine. Set aside.
3.

Place the calamari, zucchini and shallot on a large tray, drizzle with olive oil and season. In batches, barbecue for 5-7 minutes, making sure you get nice deep char lines.
4.

Set aside to rest for 5 minutes, then slice calamari into rings. Keep warm.
5.

Place zucchini, calamari and shallot on a platter and spoon over blackened capsicum salsa. Serve with extra lemon halves.