Grilled Calamari with Char-grilled Peppers

Frozen calamari heads and tubes are available in South African supermarkets. A homegrown quick and easy recipe. Start a new tradition in your family with this tasty dish.


  • 500 g calamari heads and tubes
  • Ina Paarman’s Braai & Grill Seasoning
  • 3 cloves garlic, finely chopped
  • olive oil
  • 1 x 250 g Ina Paarman’s Char-grilled Peppers
  • ½ small red onion, thinly sliced
  • ½ cup (125 ml) fresh basil OR baby rocket OR watercress

Season calamari well with Braai & Grill Seasoning.

In a mixing bowl, toss the garlic in 2 T (30 ml) olive oil and add the calamari tubes and heads.

Stir to coat seafood with garlic oil. Stand for 30 minutes to an hour.

Heat a griddle pan until very hot.

Grill calamari briefly, only until grill marks appear, turn and cook on other side. Transfer to a plate.

Cut open the bag of Char-grilled Peppers, drain the vinaigrette into a small jug.

Add the drained peppers to the calamari.

Add sliced onion and the leaves of your choice.

Drizzle 2 T (30 ml) of the reserved vinaigrette over the salad and drizzle with a little more olive oil.

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