Calamari with Butter, Lemon & Garlic


Preparation info

  • Serves


    as an Antipasto
    • Difficulty


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This must be cooked in a really hot chargrill pan and then combined with the sauce to serve. You could also add a little chilli here if you like. Serve with white rice or pasta, or just bread to wipe up the buttery garlic.


  • 1 kg (2 lb 4 oz) calamari (preferably baby calamari)
  • 100


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