Some guests recently told me that they love it when their stay falls on a Wednesday and or includes a Saturday, as they know they can have the Londolozi Calamari for lunch! It is indeed a Londolozi signature and although we balance out our daily menus to ensure there’s something for everyone, the Calamari always wins the day!
The Calamari we serve in South Africa is not always what you’ll find elsewhere in the world – we serve a combination of ‘heads’ and ‘tentacles’ – the tentacles sometimes throw a few guests; however, once they are in your mouth, all is forgotten!
Grilled Calamari heads & tentacles served with homemade Aioli, village greens & veggie crisps – one of the most popular lunch dishes at Londolozi
So, let’s understand the difference between the Octopus and Calamari.
Deep fried and tossed in Maldon Salt is a common way you will find Calamari served in South Africa – perfect snack for a sundowner!
Last year I did a food safari in Croatia, and was delighted to see Octopus on a menu on day one! This was a grilled octopus steak done over some coals and served simply with fresh lemon. I went on to eat an Octopus dish daily and was pleasantly surprised to enjoy all the different ways it was served – fried, grilled, stuffed, sauteed, it was all delicious.
Octopus is commonly confused with calamari, though both are surprisingly different in taste (when served raw) and cooking methods. Many people think calamari dishes are made from octopus, when in fact calamari is actually made from a type of squid.
Whilst in Plettenberg Bay, I created this delicious Calamari bowl, using calamari strips from our local fish shop with soy, honey, garlic, ginger & chopped packchoi – all sauteed up in a hot pan
Londolozi’s Grilled Calamari & Aioli
Ingredients
- 250g Calamari heads, washed & cleaned
- 100g Calamari tentacles, washed
- 100g Butter
- Handful of mixed herbs – fennel, parsley, chives
- 2 Cloves garlic, chopped
- 1 Red chili, chopped (optional)
- 100g Mix baby green leaves & rocket
Method
- Wash & clean the calamari heads and tentacles – (sometimes, although they have been cleaned, the cartilage which looks like a super-thin shard of glass is left behind —it is inedible and must be removed. Simply grasp the cartilage with your fingers and pull it from the squid body tube)
- Mix the soft butter with the chopped herbs, garlic & chili.
- Heat a non stick pan until it gets seriously hot. This will prevent the calamari from getting tough from too much cooking!
- Throw in the calamari heads first and they will jump a little and sizzle a bit! Turn them over to get some colour on them (light brown) – then add the tentacles. These will also sizzle a bit and almost swell up.
- Add the herb & garlic butter and toss quickly, coating the calamari all over.
- Season with maldon (kosher) salt
- Serve with homemade aioli, veggie crisps & baby leaves
Londolozi’s Aioli
Ingredients
- 2 garlic cloves
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 tablespoons vegetable oil
Method
- In a blender, whisk together yolk, lemon juice, and mustard.
- Combine oils and add, a few drops at a time, to yolk mixture, blending constantly, until all oil is incorporated and mixture is emulsified. (If the mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
- Add the garlic and season with salt & pepper
- To make the Aioli thicker and slightly more creamy, you can blend in 1 teaspoon of water
- Chill, covered until ready for use.
Creamy & deliciously fragrant – this will last in the fridge for at least a week
Please let me know how you go in the comments section below. See you soon for more deliciousness with Londolozi’s Lockdown Larder!
Thank you once again for the recipe Anna. Love it.
Thanks Marinda – one of Kim’s favourites as well!
Anna, my husband loves Calamari🤗
Thanks Joan – let me know how you go on with this!
In fact we are going Burlingame, Fenandina Beach, FL and he’s ordering tonight🤗
We have always enjoyed the photos from the blog because they keep us connected to a place and activities we love so much, Your recipes, however, stimulate other senses beyond the visual. Can’t wait to taste one of my all time favorite lunches–your calamari–hopefully next July.
Vin & Michelle – i shall be waiting with a bowl of calamari at hand!
Anna, We know you are still stuck in Plettenberg Bay. We enjoy your posts of the beautiful sunsets and scenery there. Thank you for continuing to post some of your recipes. It reminds us of how much we love every meal at Londolozi!!!!
Thank you Michael & Terri! They are sunrises, and i have enjoyed each one as they bring on the new day! Miss you both and look forward to a catch up again soon x
My mouth is watering just reading the recipe and remembering some wonderful lunches! Thanks, Anna!
Thanks Mary Beth – hope you are both well x
Yummy!!❤️🦑❤️
I must admit these types of dishes make me want to reconsider vegetarianism.
Ha! Yes, this is definitely one of those dishes! Hope you are well
This looks like a delicious rendition to the usual calamari dish. Next stop, fish counter!!
Crossing thumbs that we can taste this in November…..not looking very likely right now. :<(
We will have it for you when you next visit for sure! Hopefully soon x
This looks amazing and I can see why it’s so popular. Funny when I think about it, that a calamari dish has twice featured prominently in my memories of a place. Fried baby squid in Syros, Greece were incredibly tender and a grilled whole squid dish in Galicia, Spain was the best I’ve ever had. Would love to try at Londolozi!
Thank you Kimberly! yes, very popular in the Med, and you will enjoy ours as well! Hope you’re well. x
I’m sure this is delicious, but fresh is unavailable at the moment. Enjoyed making your short ribs.
We are from California and we ♥️Our seafood!
Especially calamari… will most definitely be trying this recipe…. yummmmm
I love calamari, in the north of Spain they also taste awsome, they call them Rabas and take the very small octopus to prepare them.
https://www.youtube.com/watch?v=wPB-g-51JwU
Thank you for sharing that link – hope you try our recipe as well!
This looks so delicious, thank you Anna
Can’t wait to have it again next year
Lucky to have had it in March this year
Enjoying all your recipes
Tony expects the choc chips cookies everyday
Sending lots of love to you
Marisse
We made this the other evening, was fabulous, thank you!