Recipe: Barbecued Calamari with Green Tomato Salsa

Barbecued Calamari with Green Tomato Salsa

Barbecued calamari with a green tomato, herb and chilli salsaIngredients


  • ½ lb fully cleaned calamari
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • ½ lemon

Green Tomato Salsa

  • 13 cup extra-virgin olive oil
  • 1½ tbsp sherry vinegar
  • 2 ripe green tomatoes, finely diced
  • 2 green chilies, finely sliced
  • 1 small garlic clove, finely grated
  • 1 lemon, peeled and chopped
  • 2 handfuls mint leaves, finely chopped
  • 2 handfuls dill, finely chopped
  • 2 tsp ground cumin
  • Salt and freshly ground black pepper


Combine all ingredients for the salsa in a bowl, season with salt and pepper, and set aside for 15 minutes for the flavors to infuse and mesh.

Split the calamari hoods so that they open out flat and then cut them in half. Cut the crowns of tentacles in half, allowing one set for each piece of calamari. Pierce one edge of each calamari piece with a skewer and thread through a couple of times to stop them from curling up when they cook. Attach the tentacles to the ends of the skewers.

Heat the grill on high—if you have a real fire going, wait until the flames have died out and you have a good bed of hot coals before cooking.

Lightly oil the calamari and season with salt and pepper. Grill for about two minutes on each side.

Once cooked, arrange the skewers on a platter and squeeze over the lemon. Drizzle over a little of the salsa and serve with remaining salsa on the side.

Servings: 6

Cook′s Note

Recipe courtesy of Good Food.