Serves 4

This classic Spanish combo never disappoints. Make sure that your pan is preheated to the max before adding the calamari, otherwise it just steams in its own juices instead of turning golden – which is where all the flavour lies.


  • 500g calamari tubes and tentacles

  • Olive oil, for tossing and cooking

  • 1 teaspoon (5ml) ground cumin

  • Salt and pepper

  • 1 link (about 225g) of chorizo sausage, sliced

  • 1 red pepper, diced

  • 2 cloves garlic, sliced

  • 2 cans (400g each) chickpeas, drained

  • ¼ cup (60ml) medium cream sherry

  • Handful of fresh parsley, basil and chopped asparagus

  • Splash of vegetable oil

  • Salt and pepper

  • ¼ cup (60ml) ponzu sauce

  • ½ cup (125ml) creamy mayonnaise (such as Kewpie)

  • 3 tablespoons (45ml) wasabi paste, or to taste

  • 1 teaspoon (5ml) sesame oil

  • 3 tablespoons (45ml) sesame seeds, with toasted ½ bunch of spring onions, finely sliced


  1. Light a CobbleStone and allow to burn for 5 minutes.
  2. Top your COBB with the frying dish, cover with the Dome and preheat for 5 minutes.
  3. Toss the calamari in a splash of olive oil with cumin, salt and pepper.
  4. Cook calamari briefly, in batches, tossing around with tongs so that it cooks evenly. Remove and set aside.
  5. Add a splash of oil to the frying dish and cook the chorizo and red pepper until the chorizo is crisp.
  6. Add the garlic and chickpeas and cook until heated through.
  7. Pour in the sherry and cook until the liquid is reduced by half.
  8. Return the calamari to the frying dish to reheat it.
  9. Toss through the herbs, check the seasoning and serve immediately.

Swap it Out
If you don’t have chorizo, you can use bacon and add a teaspoon or two of smoked paprika to get that smoky flavour.

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