Don’t be afraid of cooking calamari yourself – the trick is to fry it quickly, over high heat, so it doesn’t become tough and chewy. Put the braaier in the middle of the table and let everyone fry their own.
Preparation 5 minutes
Cooking time 2 minutes
- 4 whole calamari tubes (with tentacles), cleaned
- 2 cloves of garlic, finely chopped
- 2 lemons, halved
- ¾ cup cornflour (Maizena)
- 1 tablespoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- Cooking spray
- Remove the hard, transparent bone from each calamari. Wash the tubes and remove the tentacles. Cut the body of the calamari into rings.
- Put the rings and tentacles in a bowl with the garlic and squeeze lemon juice over everything. Set aside for half an hour or leave overnight in the fridge.
- Light the coals – five briquettes will do.
- Put the cornflour, spices and salt in a plastic bag. Remove the calamari from the marinade and drain, then place each piece into the bag and shake until it’s covered in flour.
- Make sure the braaier is hot. Grease the griddle pan (ribbed-side up) and place the lemon halves face down – a lemon releases more juice when heated.
- Fry the calamari until it turns white – about 45 seconds a side.
- Eat it straight from the griddle, with extra lemon juice and mayonnaise.