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Quickly seared calamari with Mario Batoli's chilli & almond relish



  • Roughly chop the chillies, almonds and red onion, and process with the salt and sugar until smoothish, but NOT a puree. Then add up to 50 ml oil through the feeder tube, continually mixing. Taste for seasoning and set aside.
  • Cut the squid into very fine rings.
  • Heat a little oil to smoking in a wok (or large heavy-bottomed pan) and briefly stirfry the squid until just ‘set’.
  • Then add the chilli paste to taste, toss until well coated and remove.
  • Wipe out the wok, heat a little fresh oil and quickly sauté the snowpeas with the soy, continually tossing.
  • To serve, mound the snowpeas on individual plates and top with the calamari.
  • nb.  Any leftover chilli paste can be used another time.




  • 75-80 gm green chillies (preferably Jalapenos, if you can find them)
  • 25 gm whole blanched almonds
  • ¼ medium red onion
  • a good pinch of sea salt
  • a good pinch of white sugar
  • 50+ ml olive oil
  • 6 small fresh squid tubes, cleaned well
  • 24 small snowpeas
  • a splash of soy sauce


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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    1 stick125 gm
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