- 1 kg
Patagonian Calamari - 4 tbsp Calamansi Balsam vomFASS
- 4 tbsp Lime Oil vomFASS
- 150 g black pitted olives
- 200 g cherry tomatoes 130 g breadcrumbs
- 30 g grated Parmesan
- 1 garlic clove
- Zest of half an organic lemon
- 3 tbsp chopped parsley
- Freshly ground pepper
- A pinch of salt
If you are looking for a super easy and simultaneously delicious dish with calamari, look no further! These gratinated calamari from the oven are prepared in no time at all and impress with their crispy crust and fresh aroma. Perfect for a relaxed summer lunch or a dinner reminiscent of a vacation. Let's get started right away!
Preparation
- Rinse the ready-to-cook calamari and pat dry. Preheat the oven to 200 degrees on the fan setting
- Cut the calamari tubes into rings and place in a large bowl with the heads. Add the calamansi balsam, lime oil, chopped olives, cherry tomatoes, breadcrumbs, grated parmesan, lemon zest and chopped parsley to the calamari in the bowl. Press the garlic and add. Mix everything together well and season with freshly ground pepper and a pinch of salt
- Place the marinated calamari on a baking tray lined with baking paper and spread evenly. Drizzle with a little more olive oil. Bake for about 20 minutes in a preheated oven at 200 degrees until the surface is nice and crispy and golden brown
- Enjoy the gratinated calamari straight from the oven - they taste best when they are still hot and crispy!
Tipp: If you don't have any Calamansi Balsam available, you can also just use lemon juice. This provides a similar fresh acidity. Instead of lime oil, simply use a good olive oil. And if you fancy a change, why not try sepia or moscardinofrom the HONEST CATCH shop - the recipe works just as well with these!
Fits perfectly with:
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