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Squid & Octopus

Chilli Calamari Salad

Ingredients (serves 12)

3kg Squid Pineapple Cut

2 long red chillies, deseeded, finely chopped

2 small red chillies, deseeded, finely chopped

3 green onions, thinly sliced

2 garlic cloves, crushed

1 large lemon, juiced

1 tablespoon balsamic vinegar

100ml extra-virgin olive oil

100g rocket, to serve



1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Place Pineapple Cut Squid in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes (or longer in the fridge).

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.


Salt & Pepper Squid

Ingredients (serves 4)

750g Squid Pineapple Cut

vegetable oil, for shallow frying

1/2 cup rice flour

1 1/2 tablespoons freshly cracked peppercorn medley

1 tablespoon sea salt

1 teaspoon chilli flakes

salad greens and lemon wedges, to serve 


1. Preheat oven to 160°C/140°C fan-forced. Cut each piece of Pineapple Cut Squid in half lengthways. Cut each strip crossways into 4 pieces. Pat dry with paper towel.  

2. Heat oil in a wok or saucepan over medium-high heat. Combine flour, pepper, salt and chilli in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook, turning, for 2 minutes or until light golden. Transfer to a baking tray. Place in oven to keep warm while cooking remaining squid. Serve with salad greens and lemon wedges.


Barbecued Octopus Skewers


Ingredients (serves 8)

8 (650g) Whole Baby Octopus, halved

2 garlic cloves, crushed

2 tbs olive oil

2 tbs chopped oregano

16 fresh bay leaves

Olive oil spray


1. Combine octopus, garlic, oil and half the oregano in a bowl. Cover and refrigerate for 2 hours to marinate.  

2. Preheat a lightly greased barbecue or char-grill plate on high. Thread octopus and bay leaves among the skewers. Season with salt and pepper and spray with olive oil spray. Cook on barbecue, turning occasionally, for 4 minutes or until tender. Serve sprinkled with remaining oregano and with lemon wedges, if desired.


Calamari with Lemon Aioli and Pea & Mint Salad



Ingredients (serves 4)

400g Squid Tubes, sliced into 1cm rings

1 1/2 cups (150g) dry breadcrumbs

Finely grated zest of 2 lemons, plus juice of 1/2 lemon

1 cup (150g) plain flour

3 eggs, lightly beaten

 1 cup (300g) whole egg mayonnaise

1 small garlic clove, crushed

4 cornichons, chopped

Sunflower oil, to deep-fry

Pea & mint salad

1 tbs red wine vinegar

1/4 cup (60ml) extra virgin olive oil

1 cup (120g) frozen peas, blanched, refreshed

2 Lebanese cucumbers, chopped

250g punnet vine-ripened cherry tomatoes, halved

1 bunch mint leaves 


1. Combine breadcrumbs and half the lemon zest in a bowl and season. Place the flour and eggs in separate bowls. Dip squid tubes first in flour, then egg, and coat well in crumb mixture. Chill for 15 minutes.  

2. Meanwhile, mix the mayonnaise, garlic, chopped cornichons, lemon juice and remaining zest in a bowl. Set aside.  

3.For the salad, whisk together the red wine vinegar and olive oil and season with sea salt and pepper. Toss remaining salad ingredients with the dressing.  

4. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, fry the calamari for 1-2 minutes until golden. Drain on paper towel.  

5. Serve the fried calamari immediately, with the salad and lemon aioli.


BBQ Baby Octopus Salad with Mango Salsa and Chilli Lime Dressing

Ingredients (serves 4)

1kg Whole Baby Octopus

2 garlic cloves, crushed

1 tbs soft brown sugar

1 1/2 tsp five-spice powder

Juice of 1 lime

1 small red chilli, finely chopped

Juice of 1 lemon

100g bag Asian salad leaves

Mango salsa

1 large ripe mango, peeled, chopped

1/2 red onion, finely chopped

2 small chillies, seeds removed, finely chopped

1 tbs chopped coriander

1 tbs extra virgin olive oil

Juice of 1 lime, or to taste


1. Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated. Stand while you make the salsa.  

2. For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.  

3. Preheat a barbecue or chargrill pan on medium-high heat.  

4. Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.  

5. Arrange salad leaves and octopus on plates, then top with the mango salsa. 


BBQ octopus

The lightly charred octopus is infused with the tangy barbecue sauce to create a winning meal.

Ingredients (serves 3) 

1kg Whole Baby, Octopus, cleaned

300ml red wine

2 tbs balsamic vinegar

2 tbs soy sauce

1/4 cup (60ml) sweet chilli sauce

1/4 cup (60ml) tomato sauce (ketchup)

1 cup chopped parsley or coriander


1. Place wine and balsamic in a saucepan with octopus. Bring to boil, reduce heat to low and simmer for 20 minutes. Drain octopus, place in a bowl with soy, tomato sauce and sweet chilli sauce. Stir to combine. Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred. Garnish with parsley.


Chargrilled squid and lentil salad

Delicious pieces of grilled haloumi add flavour to this low-kilojoule squid salad.

Ingredients (serves 4)

600gm of Squid Pineapple Cut

1 garlic clove, crushed

2 tablespoons lemon juice

1/4 cup olive oil

250g haloumi cheese, drained, thickly sliced

400g can lentils, drained, rinsed

70g baby rocket leaves

crusty bread, to serve


1. Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.  

2. Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.  

3. Chargrill squid, in batches, for 30 seconds each side or until cooked through.  

4. Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture. Serve with bread.