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Ingredients
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BBQ Calamari
BBQ Sauce Glaze
Herbed Labneh
Pepperoni Fried Rice
Garnish
Method
Herbed Labneh
- 1
Make the herbed labneh
In a bowl combine labneh (or thick Greek yogurt), chopped parsley, chopped dill, lemon zest, olive oil, salt, and pepper. Stir until smooth and well combined. Taste and adjust seasoning. Cover and refrigerate while you prepare the rest of the meal so flavors meld (at least 15 minutes).
Pepperoni Fried Rice
- 2
- 3
Crisp the pepperoni
Push aromatics to one side, add the quartered pepperoni to the hot pan. Cook 2–3 minutes, stirring occasionally, until edges are crisp and oil is released.
- 4
Scramble eggs
Push everything to the side again, crack in eggs and scramble quickly until just set but still moist. Break into small pieces with your spatula.
- 5
- 6
Season and finish
Drizzle soy sauce and sesame oil over the rice, add black pepper and the green parts of the scallions. Toss well and cook another 1–2 minutes. Taste and adjust with a little more soy or salt if needed. Keep warm until plating.
BBQ Sauce Glaze
- 7
Make the glaze
In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, hot sauce (if using), and 2 tbs water. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer 3–4 minutes until slightly thickened. Remove from heat and set aside.
BBQ Calamari
- 8
- 9
Coat calamari
In a shallow bowl whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Pat calamari pieces dry with paper towels, then toss them in the seasoned flour to coat evenly. Shake off excess.
- 10
Fry calamari
Working in a single layer and in batches to avoid crowding, fry the coated calamari 1 to 1 1/2 minutes per side until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Do not overcook — calamari should be tender.
- 11
Toss with glaze
While calamari is still warm, transfer to a large bowl, drizzle 2–3 tbs of the warm BBQ glaze over the batch and toss gently to coat. Taste one piece; add additional glaze if you prefer stronger BBQ flavor (reserve some glaze for serving).
- 12
Finish and serve
Plate a portion of pepperoni fried rice. Spoon a dollop of herbed labneh alongside or on top. Arrange glazed BBQ calamari over or next to the rice. Drizzle any remaining glaze over the calamari, garnish with microgreens or chopped parsley, a sprinkle of chili flakes if using, and lemon wedges on the side for squeezing.
