Main Meals

Pan-fried calamari with chilli, garlic and coriander on steamed greens

10 minutes
5 minutes
Wine/Spirit Pairing
Howard Booysen Pegasus Riesling

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  • 300 g calamari tubes and tentacles
  • Olive oil, for frying
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 2 T coriander, finely chopped
  • Sea salt, to taste
  • 250 g any mix of Tenderstem broccoli, sugar snap peas or mange tout, steamed
  • Lime, for squeezing
  • Quinoa and brown rice, cooked according to package instructions, for serving

1. Pat dry the calamari using kitchen paper. Heat 2 T oil in a large pan. Add the calamari and stir fry over a high heat until starting to catch, just cooked and tender. Remove from the heat and stir in the chilli and garlic.

2. Add 3 T olive oil and stir to loosen. Add the coriander and salt. Spoon over the steamed greens. Squeeze over the lime juice and serve with the quinoa and brown rice.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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