Ngisi wa Kuchoma
Grilled Calamari
Two minutes on fierce heat and it is perfect. Three and it is ruined. Calamari follows the same law as octopus — very fast or very slow, never the middle.
Ingredients
- 800 g calamari, cleaned, tubes scored and cut into wide strips
- 4 cloves garlic, crushed
- 2 red chillies, chopped
- Juice of 2 limes
- 3 tbsp oil
- 1 tsp smoked or plain paprika
- Fresh coriander
- Salt and black pepper
Method
- Score the inside of the tubes in a criss-cross pattern, cutting halfway through. This helps it curl and holds the marinade.
- Toss with garlic, chilli, paprika, oil and half the lime. Fifteen minutes only — lime any longer starts to cook it.
- Get the grill or a heavy pan as hot as it will go. This is not a dish for medium heat.
- Cook in a single layer, 1 minute a side. It should char in places and curl. That is done.
- Off the heat immediately. Remaining lime, coriander, salt, pepper. Eat straight away.
Tips from the counter
- If it went rubbery, the answer is not less heat — it is less time.
- Dry the calamari well before it hits the pan or it steams instead of charring.
- Rings are easier; scored tubes look better and hold sauce.