Italian

Grilled calamari (tagliata di calamari)

Name: Grilled calamari (tagliata di calamari) recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 medium capsicums (we used red and green); Pearls of 2 finger limes; 50g pitted Sicilian (green) olives, halved; 2 eschalots, thinly sliced; 40.00 ml roughly chopped flat-leaf parsley; 40.00 ml extra virgin olive oil, plus extra, to drizzle; 20.00 ml white balsamic vinegar; Charred lemon halves, to serve; 4 (200g each) whole calamari, cleaned, tubes and tentacles reserved; 60ml olive oil; 3 garlic cloves, crushed

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by Orazio D’Elia

CHEF

Jan 16, 2025

"I’ve taken inspiration for this dish from beef tagliata, and instead used fresh squid cooked up on the barbecue. A simple summer recipe that’s perfect for sharing and guaranteed to take you right to the Mediterranean! This is a great dish to flex your skills when hosting, and looks incredible when plated. If you need help cleaning the calamari, you can ask your fishmonger to do this for you." - Orazio D'Elia

2 medium capsicums (we used red and green)
Pearls of 2 finger limes
50g pitted Sicilian (green) olives, halved
2 eschalots, thinly sliced
2 tbs roughly chopped flat-leaf parsley
2 tbs extra virgin olive oil, plus extra, to drizzle
1 tbs white balsamic vinegar
Charred lemon halves, to serve

Calamari marinade

4 (200g each) whole calamari, cleaned, tubes and tentacles reserved
1/4 cup (60ml) extra virgin olive oil
3 garlic cloves, crushed

Method

1.

To marinate the calamari, place all marinade ingredients in a large bowl, season to taste and toss to combine. Stand for 1 hour to marinate.
2.

Meanwhile, preheat a lightly greased barbecue or chargrill pan to high. Cook the capsicum, turning frequently, for 12-15 minutes, until charred all over and soft. Transfer to a large heatproof bowl, cover with plastic wrap and stand for 15-20 minutes, until skin has loosened and capsicum is cool enough to handle. Remove and discard charred skin and seeds, then slice capsicum into thin strips. Return to bowl.
3.

Add finger lime, olives, eschalot, parsley, oil and vinegar to the capsicum, season to taste and toss to combine. Stand at room temperature until ready to serve.
4.

Barbecue calamari tubes, turning frequently, for 2-3 minutes, until charred all over. At the same time, cook tentacles, turning frequently, for 1-2 minutes, until charred all over. Thinly slice tubes.
5.

To serve, divide roasted capsicum salad between serving plates and top each with a sliced calamari tube and its tentacles. Serve with charred lemon halves and drizzle with extra oil.