Grilled Calamari with Salsa Verde
30 mins
Super Easy
4 people
This grilled Australian Calamari with our fresh and vibrant Salsa Verde will surprise your whole family and have them asking for the secret ingredient…the secret is it was cooked on a BeefEater.
Ingredients
- 2 cups parsley leaves
- 2 cups basil leaves
- 2 cups mint leaves
- 2 tablespoons finely grated lemon zest
- 1 cup olive oil
- 1/4 cup red wine vinegar
- Sea salt and freshly cracked black pepper
- 8 large Australian calamari, cleaned
- olive oil for brushing
- 2 teaspoons sea salt
- 1 teaspoon chilli flakes (optional)
- Grilled lime to serve
Procedure
SALSA VERDE
- Toss all ingredients into a small food processor, season and blitz.
- Transfer to a serving bowl.
CALAMARI
- Preheat your BeefEater BBQ to high heat.
- Brush olive oil and a sprinkle of salt over the squid.
- Grill the squid and tentacles for 2-3 minutes on each side.
- Slice the squid into rings before drizzling it with the salsa verde and serving with grilled lime.
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