Barbecued Calamari with Tomato Vinaigrette

Barbecued calamari is an amazing entrée. But an even better idea for a main course.

Mushrooms and tofu are a nutritious meat alternative, they have a satisfying texture and delicious taste. You can use any mushrooms in this tasty stir-fry – the more variety the better. Look for those that are firm, plump and clean for optimum freshness.

Serves: 4
Preparation: 2 hours 30 minutes including marinating
Cooking: 3 minutes
Total: 2 hours 33 minutes


2 hours 33 minutes

500 g (1 lb) calamari or squid rings

2 cloves garlic, crushed

2 tablespoons olive oil

salt and freshly ground black pepper

1 small head cos (romaine) lettuce

Tomato vinaigrette

2 large tomatoes

2 tablespoons olive oil

1 tablespoon champagne or white wine vinegar

2 tablespoons lemon juice

4 sprigs fresh thyme, finely chopped

salt and freshly ground pepper


Place calamari, garlic and parsley in a bowl. Add oil, wine, salt and pepper. Mix together, cover and marinate in refrigerator for 2 hours.

Tear lettuce into pieces and arrange on individual plates. Halve tomatoes, remove seeds and finely dice.

To make tomato vinaigrette, whisk oil, champagne vinegar, lemon juice and thyme until combined; add salt and pepper to taste. Add diced tomatoes and mix together. Drizzle vinaigrette over lettuce leaves.

Heat barbecue or preheat grill to medium heat. Cook calamari on barbecue or under grill about 3 minutes, turning occasionally. Place on salad and serve while hot.