Rip texture

Barbecued Calamari with Homemade Sweet Chilli Sauce


  • 5 calamari tubes cleaned and scored. Ask your fishmonger to do this for you if you can’t
  • 2 tbsp Red Island BBQ Drizzle Extra Virgin Olive Oil
  • Juice of 3 limes plus zest of 1
  • 120g brown sugar
  • 10g dried chilli
  • 10g fish sauce
  • 30 g sea salt plus a pinch


  1. Preheat your BBQ to high heat and allow to come to temperature for 4-5 minutes before beginning.
  2. In a small pot combine the lime juice, chilli, fish sauce, brown sugar and a pinch of salt and place over the heat. Bring the pot to the boil and simmer for five minutes before removing and allowing to cool.
  3. Meanwhile make the lime salt. In a small nonreactive bowl add the salt and lime zest before pinching the mixture between your fingers to thoroughly combine the ingredients.
  4. Season the calamari with Red Island BBQ Drizzle Extra Virgin Olive Oil and a pinch of the lime salt before placing on the hottest part of your BBQ and cook for 2 minutes only turning in the last 30 seconds. Remove the calamari from the BBQ and place onto a serving dish.
  5. Season the calamari with another pinch of lime salt, sweet chilli sauce and a good drizzle of Red Island BBQ Drizzle before serving immediately.

Note- the recipe for the lime salt makes a few serves so be sure to store in an airtight container and use on your next grilled seafood dish.