Pan-fried calamari with chickpeas

Pan-fried calamari with chickpeas

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  • 4
  • Easy
  • Carb Conscious wheat and gluten free
  • 15 minutes
  • 10 minutes
  • Domaine Grier French Chardonnay

“This delicious combo of pan-fried calamari served on chickpeas lightly mashed with chilli and garlic is ready in just 10 minutes.” – Abigail Donnelly


  • 2 T olive oil
  • 250 g Woolworths Patagonian calamari heads and tubes
  • 1 x 400 g can chickpeas, drained
  • 2 T extra virgin olive oil
  • 3 T lemon juice
  • 1 red chilli, chopped
  • 2 cloves garlic, smashed
  • 1 stick celery, finely sliced
  • 1⁄2 cup celery leaves, chopped
  • 3 T Italian parsley, chopped
  • salt, to taste
  • For the caper aïoli mix:
  • 1⁄2 cup good-quality mayonnaise
  • 2 T caperberries, chopped
  • caperberry brine, to loosen (if necessary)

Cooking Instructions

1. Heat the oil in a large frying pan. Pat dry the calamari using kitchen paper. Pan-fry the calamari over a high heat for 3 minutes.

2. Mix the chickpeas, oil, lemon juice, chilli, garlic, celery, celery leaves and parsley. Mash slightly and season with salt.

3. Serve the calamari on top of the chickpeas and drizzle over the aïoli.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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