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Spanish calamari


  • Place the egg yolks, eggs, garlic, mustard and salt in a food processor and whiz up for a minute or two. Add the oil, little by little, continuously whizzing as you do so. Then add the lemon juice and ground pepper to taste and mix well. Taste for seasoning.
  • Heat a lightly oiled flat grill (or BBQ) and sear the calamari tubes on each side, adding the tentacles when turning.
  • When ready, slice the tubes into rings and toss the lot with a little lemon juice, a sprinkling of olive oil, ground pepper to taste and the parsley.
  • Serve the calamari with a sprinkling of the garlic mayo over the top and the remaining mayo in a small bowl on the side with good crusty bread.


  • 2 egg yolks + 2 eggs
  • 3 garlic cloves, crushed
  • 1 heaped tspn mustard
  • a pinch of salt
  • 2 cups vegetable oil
  • 1 lemon
  • freshly ground pepper
  • olive oil spray
  • 8-12 small calamari with tentacles, cleaned
  • olive oil
  • 1 tbsp chopped Italian parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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