Coco Calamari

July 2, 2018


I had no previous experience preparing calamari, but when we were gifted a big bucket from one of the shrimp boats working just out from El Morro, I humbly asked dear Fausto (old and sometimes grumpy friend and caretaker of the house) to help. As we stood side by side, I watched as he expertly completed the many steps to “cleaning the calamar”

First, Fausto twisted of the head leaving the tube like body from which he pulled out a plastic looking feather which is essentially the skeleton. I watched slightly perturbed as he scooped out all the goop from the inside of the Calamari making it look like a finger puppet on his old knobbly fingers, patiently explaining the technique and nuances along the way.  He picked up the discarded head and opened up the tentacles like unfurling a flower and twisted out a ball from the center of the tentacles, taking with it more stringy goop. Once you have given the head and body a good rinse, you can cut them into slices as I did for this recipe, or leave the whole and stuff them (but you’ll have to wait for the recipe!!)



  • 1 lb White rice
  • 2lbs calamar
  • Olive oil
  • ½ cup of coconut milk  
  • ½ red onion, finely diced
  • 3 cloves of garlic
  • Juice from 1 lemon
  • Sliced mango to serve
  • Salt, pepper (and chili)



  1. Prepare rice to your liking
  2. Meanwhile, heat olive oil in a pan until it starts to simmer
  3. Add garlic, onion, salt, pepper and chilli if you like it spicy
  4. Once onions are translucent, add in the calamar and lemon juice
  5. Stir all the ingredients around on a high heat and add the coconut milk
  6. It's important not to overcook the calamar, so as soon as the coconut milk is heated and combined, take the pan off the heat and serve with white rice, mango slices and a nice cold beer if you fancy it! Buen provecho!