Barbecued squid with blackened capsicum salsa recipe

Blue Ducks' barbecued squid with blackened capsicum salsa.
Blue Ducks' barbecued squid with blackened capsicum salsa. Photo: Christopher Pearce

This dish is great for your Sunday summer barbecue. Make sure to use lovely fresh calamari and give it a good clean before it goes on the heat.


2 extra large fresh calamari, cleaned and scored but left whole

1 zucchini, thinly sliced

1 bunch shallots

50ml olive oil

salt and pepper


Turn your barbecue on high heat on the grill side.

Lay out the calamari, zucchini and spring onions on a large tray and drizzle with olive oil. Season well.

Cook the calamari on the grill for five to seven minutes, making sure you get some deep charred lines. Set aside to rest.

Cook your vegies. Plate them up with the calamari and serve with generous amounts of blackened capsicum salsa (recipe here).