I grew up by the beach. For ten months of the year you could swim in the ocean, wear pretty sun-dresses, and eat alfresco. But my favorite time was the height of summer.
The days were long, the markets were over-flowing with fresh produce, and my father was a master of the barbecue. He’d gather the family for a late Sunday lunch and grill shrimp, octopus or calamari. My sisters and I would make the salads infused with fresh mint and basil while my brother would pull out his a guitar and attempt to be Eric Clapton, which he wasn’t.
Twenty years on, I’m still doing the same thing, just 10,000 miles from home, and with my urban family.
I’m sharing my father’s barbecued calamari recipe – the secret, a kiwi fruit marinade!