Salsa Verde is one of my favourite accompaniments to seafood. It’s fresh, zingy and packed full of flavour. It’s super easy to make and adds a real vibrancy to the calamari. If you can’t find baby calamari, you could use normal calamari, however it would need to be cut into pieces. Alternatively, a beautiful piece of fish would be equally as delicious. I always make my salsa verde on a chopping board as I prefer it a little more rough, but a food processor does make for a quicker job. Store any left over sauce in a jar in the fridge, topped with a little oil, and it will last you the week. 


700g Baby Calamari, cleaned

1tsp smoked paprika

pinch of sea salt 

extra virgin olive oil

Salsa Verde

A large handful each of mint, parsley and basil

2 cloves of garlic, roughly chopped

2 anchovy fillets

1 tbsp capers

Zest of one lemon

extra virgin olive oil


Lemon, to serve

Grilled bread, rubbed with garlic, to serve

  1. Place the calamari in a non-reactive bowl and sprinkle with the paprika, salt and a generous drizzle of extra virgin olive oil. Mix with your hands to coat all the calamari. Set aside while you prepare the salsa verde.

2.  In a food processor, place the herbs, garlic, anchovy fillets, capers and lemon zest. Pulse until everything is finely chopped. With the motor running, slowly drizzle in some extra virgin olive oil. The sauce should be thick but of a pouring consistency. Alternatively you can chop all the ingredients together on a large board until fine and then transfer to a bowl and drizzle in the oil. Set aside while you cook the calamari. 

3. Preheat a grill pan or BBQ. When very hot, add the calamari and grill for 1-2 minutes on each side, or until just opaque. Remove from the heat and generously spoon over the salsa verde to coat. Serve immediately with extra salsa verde, grilled bread rubbed with garlic and lemon wedges.