(TIP: Calamari must be dry and use a very hot pan – I use baby tubes/tentacles)
20 ml olive oil
40 g butter
400 g baby calamari tubes and heads (or use tubes only), sliced or keep whole
2 garlic cloves, crushed
45 ml capers, drained and dried with paper towel, lightly chopped
60 ml spring onion, chopped
45 ml lemon juice
Zest of 2 lemons
125 ml finely chopped red pepper
100 g kalamata olives, pitted and halved
Salt and black pepper for seasoning
handful chopped parsley
200 g baby tomatoes – chopped/halved
2 lemons, halved and charred
Crispy fried capers for garnish