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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 16 Harry and Christo: Calamari Sautéed in Capsicum & Garlic Infused Olive Oil with Seasonal Leaves

Watch Harry and Christo on TV2's My Kitchen Rules

Serves: 4



  • 1 small capsicum, cut into 1cm dice
  • 2 garlic cloves, crushed 

Capsicum & Garlic Infused Oil

  • 1 red capsicum, chopped
  • 60ml (1/2 cup) olive oil
  • 4 garlic cloves, crushed
  • 1 thyme sprig


  • 600g calamari rings
  • 1/4 teaspoon cayenne pepper


  • 1 tbs olive oil
  • juice of half a lemon
  • 120g baby rocket



  1. To make infused oil, place all ingredients in a small saucepan over low heat. Season. Cook over lowest heat possible, without boiling for 10 minutes. Remove from heat. Stand 1 hour to allow flavours to infuse. Strain.
  2. Place calamari and 1 tablespoon of the infused oil in a bowl. Add cayenne. Season well with salt and pepper. Toss to combine.
  3. Heat 1 tablespoon of remaining infused oil in a frying pan over medium heat. Cook capsicum until almost tender. Stir in garlic. Cook for 1 minute. Remove with a slotted spoon and place in a large bowl. Set aside.
  4. Increase heat to high. Add calamari in small batches. Cook for 1-2 minutes or until just cooked through. Add to bowl with capsicum mixture. Toss to combine.
  5. To make salad, whisk oil and lemon in a bowl. Season. Add rocket. Toss to combine.
  6. Server salad topped with calamari.



  • This dish would also be good with some roasted cherry tomatoes and a handful of fresh herbs, such as parsley, mint or chives.
  • Store any remaining infused oil in an airtight bottle in the fridge for up to a week.
  • These calamari would be great cooked on the barbecue flatplate.
  • We used rocket in our salad, but you could use any type of seasonal leaf.