1

500 gm southern calamari

(about 2-3, depending on

size), cleaned, ink sacs

reserved (optional)

1 small garlic clove,

finely chopped

60 ml (¼ cup) olive oil

1 tbsp squid ink, reserved

from calamari or

store-bought (see note)

Finely grated rind and juice

of ½ lemon

1 Prepare a barbecue for

grilling. Clean the hoods of the

calamari and reserve the ink

sacs (see note). Cut into 2cm

diamonds and thread onto

skewers (about 70gm a skewer).

Fold the tentacles and wings

onto separate skewers (they

take a little longer to cook).

Refrigerate until required.

2 Cook garlic in the oil in a

small saucepan over medium

heat until almost golden brown

(2-3 minutes), then remove from

heat and allow garlic to cool in

oil. Strain off 2 tbsp oil and

combine with squid ink, then

brush mixture onto skewers.

3 Grill squid over very hot coals,

turning occasionally, until slightly

charred and just cooked through

(3-4 minutes). Scatter with lemon

rind and crisp garlic, drizzle with

lemon juice, season to taste with

sea salt and serve.

NoteIf you’re not confident

dealing with the ink sacs, squid

ink is available in 4gm sachets

or in jars from Simon Johnson

and The Essential Ingredient,

or from select fishmongers.

Wine suggestionThis is the

territory of light, saline whites

from seaside wine regions.

The off-tap 2017 B. Flanders

Fresh White Blend from the

Mornington Peninsula, made

for Longsong, is a great match.

Grilled southern calamari

and ink sticks

SERVES 4-6 // PREP TIME 25 MINS // COOK 8 MINS

“I always use metal skewers – they hold

the heat and cook the meat internally,”

says Moyle. “They can also be washed

and reused rather than just thrown out.”

Grilled southern

calamari and

ink sticks

104 GOURMET TRAVELLER