Peppered calamari with sweet chilli sauce pairs well with Constantia Glen Three 2008, with flavours from chocolate to spicy herbs to complement every facet. 

    Peppered calamari with sweet chilli sauce

    Serves: 4
    Cooking Time: 20 mins plus extra to marinate


    • 1kg Falklands calamari tubes
    • 20ml (4 tsp) olive/avocado oil
    • 10ml (2 tsp) ground white pepper
    • pinch of sea salt
    • 10ml (2 tsp) cayenne pepper
    • 5ml (1 tsp) dried chilli flakes
    • 5ml (1 tsp) garlic powder
    • juice of 1 lime
    • 5ml (1 tsp) fish sauce
    • fresh coriander, chopped, to serve
    • cooked chips or potato wedges, to serve
    • sweet chilli sauce, to serve



    Wash the calamari and dry very well. Place in a mixing bowl, drizzle with the oil and toss to coat well.


    Mix the dry spices together in a small bowl and sprinkle over the oiled calamari. Toss to coat well and leave to marinate for about 20 minutes.


    Lightly brush a frying pan with oil and fry the calamari until lightly golden, about 2 minutes on each side.


    Transfer the calamari to a serving plate and drizzle with the lime juice and fish sauce. Garnish with the coriander and serve with hot chips and sweet chilli sauce.