It was in a restaurant in Plettenberg Bay, after finishing a delicious a plate of calamari that I enquired of the waiter if she could please ask the chef for the recipe. The waiter came back a few minutes later and said no, it’s a secret. And so I set out to research recipes and secrets for grilled salt & pepper calamari, and I delved into the story behind the perfect sesame seed calamari. What follows below is not a replication of any specific recipe or technique, but rather the culmination and compilation of lots of little bits of information that was discovered.
- Good quality calamari. During my research a very famous South African chef told me that there is no secret to making great calamari that he knows of, the trick is simply to buy good quality in the first place. I have no pointers on this. Go to a fishmonger that you consider to be good and buy there. If it turns out rubbish, go to a different high end fishmonger the next time. The calamari I used was fresh, as in not frozen. As with most seafood I think fresh is alway better than frozen.
- Cake Flour (1 cup)
- Sesami Seeds – Black and White (3 tots i.e 75ml)
- 5ml Salt
- 5ml Pepper
- 5ml Chilli Flakes
- Put the calamari in a bowl and add milk to just cover the calamari. Many sources claim that leaving calamari in milk prior to cooking it will tenderise the calamari, and make it less tough on the byte. I have no idea if this is true, but there is absolutely no harm in doing it, so on the off chance that it makes a difference, my advice is, if you have the time, let the calamari swim in milk for an hour. Then drain it and proceed to the next step.
- Mix the flour (one cup should be sufficient for the quantities of calamari you will make at home) with the sesame seeds, salt, pepper and chilli flakes. If you are the type of person that orders lemon and herb chicken at Portuguese restaurants, go easy on the chilli.
- Now toss pieces of calamari into a plastic bag with some of the seasoned flour and shake. This will give each piece of calamari a light dusting and cover of flavoured flour.
- Now you braai the calamari in oil in a pan over hot coals. It really only takes a minute of two for the calamari to be done, and you only need to turn each piece once.
- Serve with lemon wedges and wasabi mayonaise. To make wasabi mayonaise you mix mayonaise with a bit of wasabi.
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