Piri Piri Calamari

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Well as it was Good Friday on Friday I had to make seafood. When we were kids Good Friday usually meant Salmon Patties but I like to think that we have evolved a little bit since then. This year my brother requested calamari. I have had this recipe for a while and have been waiting for the chance to give it a go. My brother is the chilli lover in our family so it seemed ideal for him. I had to adjust the recipe a bit as there wasn't a lot of forward planning on my behalf and I didn't have any fresh chllies, however it still worked out well.

So firstly to prepare the calamari.With a small knife open up the calamari by running a knife down one side of the hood to create a flat piece of calamari. Pat the surface dry with paper towel. Using a sharp knife score diagonally across the surface of the calamari to create diamond shapes. Finally cut the calamari into 10 centimeter pieces. Place into a bowl and add the sugar and salt. Toss to coat and set aside for 10 minutes to develop flavours.

In a jar prepare the piri piri,Combine the ingredients and shake well to combine. Season as required.

Now to cook the calamari. Heat your hot plate or grill on a medium to high heat. Cook the calamari for 2 minutes before turning and cooking for a further 30 seconds. Place on a large plate and spoon over the piri piri and then sprinkle with parsley.

Serve with lime wedges.


It was a nice alternative for calamari and I will be making this again. It is really quick and would be perfect for a mid week meal and would impress your guests.

Until next time, happy cooking, Kate.

***Ingredients
  • 2 large calamari hoods
  • 1 teaspoon sea salt
  • 1 teaspoon brown sugar
  • Chopped fresh parsley, to serve
  • Aioli, to serve
  • Lime wedges, to serve
Piri Piri
  • 8 fresh birdseye chillies
  • 200 ml extra virgin olive oil
  • 1 tablespoon sherry vinegar

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