News + Recipes — calamari RSS

There is nothing quite like calamari straight off the barbecue – slightly charred, tender, dressed with olive oil and lemon. It's one of the great simple pleasures of seafood cooking. The key is high heat and speed – calamari goes from perfect to rubbery in moments, so you need to be ready to move quickly and serve immediately. This is the dish we make every summer without fail. It disappears faster than anything else on the table. Barbecued Calamari Serves 4 as a starter You'll need 600 g calamari tubes and tentacles, cleaned 3 tablespoons extra-virgin olive oil, plus extra to serve 2 garlic cloves, crushed juice of 1 lemon, plus wedges to serve 1 teaspoon dried oregano salt flakes...

Every great fish and chip shop has a master recipe, and this is ours. The technique of coating seafood in seasoned flour and frying it in hot oil is one of the oldest and most satisfying in the world. Done well, it produces a thin, crispy crust that shatters when you bite into it, revealing perfectly cooked seafood inside. The key variables are the temperature of the oil and not overcrowding the pan. This technique works with fish fillets, calamari rings, prawns, scallops – essentially any seafood. Master it and you have a skill for life. Master Recipe for Floured Fried Seafood Serves 4 You'll need 600–800 g seafood of your choice (fish fillets, calamari rings, prawns, scallops) 1 cup...