Blog Post

Spicy Grilled Calamari Salad Recipe

Transform a boring green salad into a delicious affair with some spicy grilled calamari. Easy to prepare and put together a flavourful salad that works brilliantly as a meal on its own.


  • 2 large Calamari (only tubes, clean and remove the insides, head and tentacles)

  • 2 – 2 ½ tsp spice mix

  • Salt, to season

  • ½ head iceberg lettuce

  • ½ punnet cherry tomatoes; halved

  • 1 onion; finely sliced

  • 1 red bell pepper; finely sliced

  • 1 small zucchini; sliced

  • 1 bunch asparagus; cut into three pieces

  • Juice of 1 lemon

  • 2-3 tbsp vegetable oil

Spice mix:

  • 4 tsp cumin seeds

  • 4 tsp coriander powder

  • 4 tsp yellow mustard seeds

  • 7-8 dried kashmiri chillies

  • ½ tsp turmeric powder

Note – Makes more spice mix than necessary; store the remaining in an airtight container.


  • Cut open the calamari tubes into half; score lightly using a knife so that the spices penetrate well.

  • Place in a bowl and add the spice mix; season with salt and rub well into the calamari. Keep aside for at least 30 minutes.

  • Meanwhile chop all the ingredients required for the salad except zucchini and asparagus and place in a bowl.

  • Heat a grill pan to high, brush oil on top and grill the zucchini slices and asparagus in batches; season lightly with salt while grilling. Add to the rest of the ingredients.

  • Next grill the calamari in batches; ensure that the grill pan is really hot for that chargrilled effect. The calamari does tend to curl so hold it down using a spatula or tongs so that it does not curl too much. Grill on both sides till done; take care not to overcook as it tends to get rubbery. 1-2 minutes on either side should be enough for a medium sized piece.

  • Cool slightly and cut into thin strips. Add this to the salad veggies.

  • Add the lemon juice and season with salt if necessary. Add a pinch or two of the spice mix and toss well before serving.

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