Greg James
Octopus and Squid

Auntie Rae's calamari with chilli & lime

  • Score several strips of calamari in a diagonal matter with a sharp knife.
  • Drizzle the strips with a goodly amount of freshly squeezed lime juice.
  • Heat a very hot pan with some butter; add salt & pepper, some fine chilli flakes and stir.
  • Drop in the calamari, cooking each side for 1min max.
  • Drain & serve with a dipping sauce of salad cream & some cold beers!
  • Bon Appétit!

Chilled Calamari Salad

  • Gently blanch some squid strips & chill.
  • Mix some chopped capsicums (red & green), parsley, Spanish onion & three spring onions with a splash of olive oil, squeeze of 2 limes & a tablespoon of sweet chilli sauce.
  • Combine squid with mix & serve chilled!
  • Bon Appétit!

Lurline Point grilled octopus with chilli & garlic

  • Prepare octopus by mixing in a bowl with olive oil, coriander, chillies, lime juice & garlic.
  • Place in the 'fridge for 3-4 hours to chill.
  • Heat grill on high and throw in the octopus and cook until tender (2-3 mins).
  • Serve with a glass of pinot gris.
  • Bon Appétit!

Hardwicke Bay stir-fried garlic calamari

  • Cut cleaned squid into rings and mix lightly in a bowl with some crushed garlic, lime juice & chillies.
  • Heat a wok or frying pan to high with a small cover of olive oil, add the squid rings & stir-fry for 2 mins max, turning at least once.
  • Serve with a sprinkle of chopped parlsey & a glass of Barossa Valley dry white wine.
  • Bon Appétit!