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Grilled Calamari Salad with Red Chilli

A scrumptious and exotic Greek style dish, livening up the traditional Calamari recipe with a kick of spice and bursts of fresh lime. 

Serves 4

  • 4 medium sized Calamari
  • 15-20 Baby potatoes, boiled and sliced           
  • 2 Red Chilli Peppers, finely sliced                                                    
  • 200g Mixed fresh herbs (parsley,dill,chives,coriander)                  
  • 500g Rocket                                                                         
  • Juice and zest of 2 Limes                                                       
  • 100g Spring onion, sliced
  • 100ml Olive oil
  • Salt & pepper                            


1. Remove the outer membranes of the calamari and slice down one side so as to open like a book
2. On the insides of the calamari score a criss cross pattern with a sharp knife, being careful not to cut all the way through, this helps the calamari curl up when cooking
3. Wash and pat dry with paper so it is ready for cooking
4. Heat a frying pan and add a little olive oil, fry the potatoes in the oil until golden brown, season with salt and pepper and keep warm
5. To cook the calamari, heat the grill or frying pan on high heat, season the calamari and drizzle with a little olive oil
6. Place the calamari with the cut side down on the grill and leave to cook for 2-3 minutes, it should have a nice golden colour
7. Turn the calamari over and cook on the other side, at this stage it should curl up into a roll, continue cooking for a further 2-3 minutes
8. Once cooked, slice the calamari into bite size pieces and place in a bowl
9. Add the warm potatoes and the rest of the ingredients to the calamari adding a little more olive oil
10. Gently toss, season and serve on a large platter or salad bowl with wedges of lime

Courtesy of the NEW TASTE RESTAURANT at the NEW HOTEL, Athens, Greece