Grilled Calamari

with New Seasonal Vegetables

Recipe No.019

6 Calamari steaks (prepared in steps 1,2 & 3)
1/2 cup shredded basil leaves
6 tbsp of virgin olive oil
4 spring onions and 2 finely chopped leeks
2 garlic cloves, crushed and diced
2 bunches asparagus (snapped to remove woody ends)
100mls chicken or vegetable stock (ready made)
200 grams sugar peas, cleaned and sliced
2 small carrots – cut julienne style
1 small red capsicum
1 small green capsicum
1 yellow capsicum – cut all capsicum julienne style

1. Place Calamari in a bowl with basil and olive oil. Cover with cling wrap and refrigerate for 30 minutes
2. Heat large chargrill pan over high heat
3. Cook Calamari until it turns white and transfer to a warm bowl and keep warm
4. Heat rest of olive oil in a deep pan and cook spring onions, leeks and garlic until softened
5. Add remaining vegetables and stir in stock
6. Simmer until vegetables are cooked then stir in the Calamari
7. Serve with a little-steamed rice
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Chef’s Tips:
Add a little Lacewood Chilli Ginger and Garlic Sauce for a little ‘wow’ factor!
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Serves 4-6

ENJOY!

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