Stuffed Calamari BBQ Recipe

Celebrity chef, author & nutritionist, Janella Purcell, cooks a gluten free, healthy & tasty Stuffed Calamari BBQ recipe over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.

  • Method Direct
  • Heat Medium
  • Serves 4

Ingredients

  • 6 green prawns, peeled and deveined
  • 2 pieces flathead fillets, cut into chunks
  • 1 lemon, juice and zest
  • 1 tablespoon each fresh oregano, mint and dill, or 1 tsp dried
  • 1 clove garlic, crushed
  • sea salt and ground white pepper
  • 4 medium sized calamari tubes, cleaned
  • 2 tablespoon extra virgin olive oil
  • 1 lemon

Garnish

  • 1 tablespoon lemon zest and dill leaves

Method

  1. In a food processor mince together the first 6 ingredients.

  2. Stuff the tubes with this mixture.

  3. Cook on a hot bbq until golden on both sides.

  4. To serve, slice in 2 cm thickness.

Which fuel is right for your BBQ?

Pitmaster’s Pick: choose the fuel right for your cook

Best pick

Hardwood Lump Charcoal (Grey bag)

Burns the hottest of all our fuels and ashes over the fastest (approx. 15–20 mins) – perfect for searing.View product

Easy-Lite® BBQ Briquettes (Yellow bag)

No firelighters needed – just light with a match. Ideal for a quick weeknight BBQ or camping. Use the full bag.View product

Classic BBQ Briquettes (Red bag)

High, steady heat with little ash – a great reliable all-rounder.View product

Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.

See the full comparison

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