• Layout
    Linear Layout
    Grid Layout

Calamari with cannellini bean puree & chilli

Serves 4
PREP 15mins
COOK 5mins

2 x 400g cans cannellini beans, rinsed, drained
3/4 cup (185ml) extra virgin olive oil
8 small whole calamari
4 birdseye chillies, finely sliced
2 tsp fennel seeds, toasted, lightly crushed
finely grated rind and juice of 2 lemons
50g baby rocket


Tips- Remember the “tender/tough” principle with calamari. Cook it quickly and it will be tender, but go that bit further and it begins to toughen.

• Fresh is best; frozen calamari just won’t do. Ask your fishmonger to clean the calamari if you don’t know how.

• Try using the fennel and chilli oil in the recipe to flavour grilled fish or chicken. • Unlike wine, olive oils do not improve with age, so buy local and check the use-by date. 


1 Place cannellini beans, 1/2 cup of oil and 2 tbsp water in a food processor. Process until smooth. Season and set aside.

2 Clean calamari, remove tentacles (do not discard) and leave hoods whole. Rinse, drain and pat dry with paper towel. Place in a shallow bowl and drizzle with 2 tbsp of oil. Scatter over chilli and toasted fennel seeds. Season well.

3 Heat a barbecue or chargrill on high until almost smoking. Cook calamari in batches for 45 secs each side, until golden. Transfer calamari and juices to a bowl. Add remaining oil, and lemon rind and juice. Toss to combine.

4 Spoon cannellini bean puree onto serving plates. Top with calamari, drizzle with juices and scatter over baby rocket. Serve.

How to stay connected with Gary Mehigan


Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
This email address is being protected from spambots. You need JavaScript enabled to view it..


Subscribe to my newsletter

Get the latest on news and offers direct to your email