Recipe Category: squid and calamari

Serves 4 to 6 people.  Recipe by Seafood School chef: John Campbell 50ml Lupi Extra Virgin Olive oil 200gm chicken thigh, chunky diced 200gm chorizo sausage, sliced 1 onion, diced 3 cloves garlic 1 red capsicum, sliced 1 green capsicum, sliced 300gm long grain rice 500ml chicken stock 2 pinches saffron 200ml white wine Salt […]

Light and zingy freshness from lemon and fresh herbs match perfectly with grilled squid.  Skordalia sauce adds a creaminess to the dish. Serves:  4.  Chef:  Paulie Hooton 600gm squid tubes 4 thick slices ciabatta 1½ cup water 4 garlic cloves, peeled and crushed 1 tbsp red wine vinegar ¼ cup fresh squeezed lemon juice (2 […]

Chef John Campbell has added some Szechwan pepper to his Salt & Pepper Squid recipe to really ‘spice’ things up a bit.  The creamy citrus mayonnaise adds a zesty richness and the bok choy adds texture. Serves:  4.  Chef:  John Campbell 1 dsp five spice powder 1 dsp Szechwan pepper, ground 400gm squid tube, sliced […]

Chef Mark Dronjak shared this recipe in his recent Mediterranean lunch cooking class at the Seafood School.  You could also add chunks of white fish to the seafood medley. Serves:  4.  Chef:  Mark Dronjak. 500gm baby potatoes, washed Lupi Extra Virgin Olive oil 3 garlic cloves, sliced ½ large or 1 small onion, finely chopped […]

A delicious seafood soup bursting with all the flavours of Thailand.  You can use salmon or any seasonal white fish you have available. Chef:  Mark Southon.  Serves:  4. Paste Mix 2 tbsp lemongrass, finely minced 2 garlic cloves 1 thumb-size piece ginger or galangal, sliced 1 fresh red chilli, sliced ½ cup fresh chopped coriander […]

Thanks to Chef Marco Edwardes from Te Whau Vineyard for sharing his Frutta de Mare recipe in his recent Mediterranean cooking class at the Seafood School.  The flavours of tomato, bay leaf and orange match with most seafood so whatever your ‘catch’ is – it will work perfectly…just mix and match the seafood available.  Serve the […]

Freshly made aioli is a great accompaniment to perfectly cooked spiced squid.  Try a combination of rings and pineapple cut squid for texture contrast. Chef:  Mark Dronjak.  Serves:  4. 1 dsp five spice powder 1 dsp Szechwan pepper, ground 400gm squid tube Little flour for dusting 2 tbsp peanut oil 2 tbsp sesame oil 2 […]

A Mediterranean inspired recipe – quick and easy to prepare and full of the sweetness and flavour of roasted garlic. Chef:  Mark Dronjak.  Serves:  4. 500gm squid tubes, cleaned and cut into rings Lupi Extra Virgin Olive oil 2 juicy lemons, zest and marinade 2 garlic cloves, 1 whole peeled, 1 finely sliced Salt and […]