The Governor's Calamari
Great summer time dish of grilled calamari with red peppers, fennel, capers and a sweet-sour sauce
Equipment
- Heavy-bottom pan
- Sharp Knife and Chopping Board
- Mixing Bowl
- Mandoline Slicer
Ingredients
- 2 Whole Calamari (cleaned)
- 4 cloves Garlic (finely chopped)
- 1 Wedge Marinated Lemon (finely chopped)
- 2 Tbsp Olive Oil
- 1 Red Pepper (cut in long strips)
- 1 bulb Fennel
- 50 ml White Wine
- 1 Tbsp Capers
- 1 sprig Mint (finely chopped)
- 1 handful Basil (finely chopped)
- 2 Tbsp Honey
- Salt (to season)
- Fresh Ground Pepper (to season)
Instructions
- Your fishmonger should have cleaned your calamari from the ink sack and internal organs. Still you might need to peel off the thin skin of the calamari. Chop into rings and marinate with olive oil, marinated lemon and garlic for around 10 minutes.
- Heat up your pan to high heat. Once you see the pan smoking immediately tip the marinated calamari with all its contents into the pan. This will help char the calamari to give it black grill marks on the edges. Toss contents of pan and leave for 2 to 3 minutes.
- Add the red peppers and fennel, toss and continue grilling on high heat for another 5 minutes to cook through the vegetables.
- Deglaze the pan with white wine and add the capers. Simmer on low heat for 5 minutes until the pan liquids have reduced by half.
- Take off the heat and fold in the chopped mint and basil. Once combined stir in the honey. Season with salt and pepper and serve immediately