Tender grilled calamari in lemon-garlic butter with chips and tartare. Fast to cook, but calamari is one of those things that is easy to get wrong.
Ingredients
- 800 g calamari tubes and heads, cleaned
- 1 kg potatoes for chips
- 80 g + 4 cloves + 2 + handful butter, garlic, lemon and parsley
- 500 ml sunflower oil
- for 4 mayonnaise, gherkins and capers for tartare
- to taste salt, pepper and lemon-and-herb spice
Method
- 1
Fry the chips until golden and crisp; keep warm.
- 2
Score the calamari tubes lightly, pat dry and season.
- 3
Sear in a very hot pan or on the braai for 60–90 seconds a side — no longer.
- 4
Add the butter, garlic and lemon juice and toss for 30 seconds.
- 5
Serve with chips, tartare and parsley.
Kwai Lekr Wine
🍷 What Should I Pour?
Bright whites keep the lemon butter fresh.
Everything you need for Grilled Calamari & Chips is in the ingredients above. Add a bottle to the table from a Kwai Lekr estate.
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