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By Chef Khalil from Nonna & I :: G-Fresh Spices 

As seen on Season 3 of Adelady TV on Channel Nine.

Ingredients (serves 3-4 entrée / 2 main meals)

250g calamari, cleaned and scored with a diamond cross pattern

100g flour

G-Fresh Lemon Pepper Seasoning

G-Fresh Cajun Seasoning

G-Fresh Paprika (Hot)

4C canola oil

G-Fresh Black Sea Salt Flakes

G-Fresh Paprika

Ingredients for the Aioli Dip

1/2 lemon

1T Dijon mustard

2 eggs

1C olive oil

Method (calamari)

In a freezer bag, add the flour, a generous shake of G-Fresh Lemon Pepper Seasoning, G-Fresh Cajun Seasoning and a dash of G-Fresh Paprika (Hot).

Prepare and clean the calamari, and score along one side. Add cleaned and dried off calamari to the bag and shake until fully coated.

Meanwhile heat the oil until it sizzles when calamari is added to it. Once it reaches temperature, deep fry the calamari until it’s golden. Then, remove calamari from oil and sit on a paper towel to drain.

Finish with G-Fresh Black Sea Salt Flakes and G-Fresh Paprika.

When ready, serve your crispy calamari on a bed of rocket with some wedges of lemon on the side.

Method (aioli dip)

Use a stick blender or whisker to combine the lemon, Dijon mustard and eggs. Then, slowly add the olive oil and continue to blend until it thickens.


Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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