April 8th, 2012
Recipe by LeeAnne Wright
Photography by James Tse
Food styling by Ian Muggridge
Prop styling by Jane Hardin
For marinade, mix 2 tablespoons olive oil, 1 tablespoon garam masala and salt together.
Cut calamari into sections (about four pieces per body). Pour marinade over calamari and massage to distribute.
In a bowl, mix remaining garam masala, sugar, salt, pepper, rice vinegar and remaining olive oil together.
In another bowl, place watermelon, olives and green onions and gently mix in vinaigrette. Cover and chill.
Thread calamari pieces on metal or water-soaked skewers and grill over very high heat for no more than 3 minutes per side. Do not overcook. Serve immediately.
Nutrients per serving: 378 calories, 24 g fat, 20 g protein, 25 g carbs, 2 g fibre. Excellent source of vitamins B6, B12 and E.