Well, you can't go wrong with butter, lemon and garlic combination for this grilled calamari. They were simply delicious and I would definitely make them again. You can either have them with some baguette or steam rice. Lovely! Recipe adapted from Falling Cloudberries by Tessa Kiros Calamari With Butter, Lemon & Garlic Ingredients 1 Kg (2 lb 4 oz) Calamari (preferably baby calamari) 100 g ( 3 1/2 oz) Butter Juice of 1 1/2 Lemons 3 Garlic Cloves, finely chopped 2 Tbsp Chopped Parsley Lemon Wedges, to serve Method To clean the calamari, pull the tentacles away from the body. Remove the transparent bone from inside the body and rinse the body well under cold running water. Holding the tentacles firmly with one hand, squeeze out the little beak and cut it away, leaving the tentacles whole. Rinse the tentacles. Cut the body into rings about 3 cm (about an inch) thick, leaving the tentacles whole (if they seem particularly large, cut them in half). Pat dry. Heat the butter in a sauce...
A journey beyond delicious Asian gastronomic delights!