2 long red chillies, deseeded, finely chopped
2 small red chillies, deseeded, finely chopped
3 green onions, thinly sliced
2 garlic cloves, crushed
2 large limes, juiced
1 tablespoon balsamic vinegar
100ml extra-virgin olive oil
3kg whole small calamari hoods (see tip), cleaned, tentacles reserved
100g rocket, to serve
Parmesan, to serve
Place chillies, green onions, garlic, 1/4 cup lime juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.
Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.
Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to garlic and chilli dressing. Leave to marinate at room temperature for 30 minutes (or longer in the fridge).
Arrange rocket on serving plates. Spoon over calamari and garlic and chilli dressing. Lightly grate with Parmesan and add a slice or two of lime for serving if desired.