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Here’s a healthy alternative to salt and pepper calamari – and it’s much healthier. Enjoy as a main with a big salad, or serve with toothpicks as an appetiser. Serves 2 (main meal)
1 mediumred capsicum, cored and deseeded
to tastesalt and pepper
1 smallshallot, thinly sliced
1 Tbspbalsamic vinegar
1/2 lemon, juice
2 Tbspextra virgin olive oil
1/4 cupItalian parsley leaves
Preheat oven to 180 C. Cut the capsicum into three or four pieces and lay skin-side up on a baking tray. Bake for 15-20 minutes, or until skin starts to blister. Remove and place in a bowl, cover tightly with foil or cling wrap, and leave to sweat the skins off.
Rinse and dry the calamari. Cut each tube open so it can lie flat. Add the oil, salt and pepper and toss to coat.
Combine the shallots and vinegar in a small bowl and set aside.
Preheat a BBQ grill or ridged frypan to high. Lay the calamari on the grill and cook for 20-30 seconds on each side.
Slice the calamari and capsicum, and add to a bowl with lemon juice and olive oil. Toss in the shallot mix, salt and pepper and mix well. Taste and adjust seasonings or lemon juice.
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