1. Place the 800 g calamari rings in a bowl, cover with 1 cup milk and add 1 tsp bicarbonate of soda.
2. Give it a quick mix and let it stand for 30 minutes. This helps soften the calamari, especially if it’s been frozen.
3. Rinse the calamari really well under cold water.
4. Drain in a colander for 10 minutes, then spread onto paper towels and pat dry.
5. Let it sit another 10 to 15 minutes, so it’s properly dry. This makes a big difference when grilling.
6. In a flat dish, mix: 3 tbsp Cajun spice; 2 tbsp paprika; 2 tsp garlic salt; 2 tbsp dried parsley; 2 tbsp dried oregano; 2 tsp red chili flakes; Black pepper and a sprinkle of Aromat
7. Toss the dried calamari in the seasoning until evenly coated.
8. Heat a grill skillet until very hot, then add about 2 tbsp olive oil.
9. Grill the calamari in small batches, about 6 to 8 pieces at a time. Don’t overcrowd or they’ll steam instead of char.
10. Cook for about 30 to 45 seconds per side, squeezing a little lemon juice over as they cook. Turn once and remove quickly to avoid a rubbery texture.
11. Transfer to a bowl and cover loosely with foil while you finish the rest.

Make the Crispy Onion Rings:

1. Place the onion rings into the 300 ml buttermilk and toss to coat. Let them sit for about 10 minutes.
2. In a separate dish, mix: 2 cups Self-Rising flour;  tsp baking powder; 1 tbsp cornflour; A pinch of salt
3. Heat vegetable oil
4. Take onion rings from the buttermilk, let excess drip off, then coat well in the flour mixture.
5. Press lightly so it sticks.
6. Fry in batches for 2 to 3 minutes until crisp and lightly browned.
7. Drain on paper towels and sprinkle with a little salt while still warm.
8. Serve the Cajun Grilled Calamari with Crispy Onion Rings hot, with lemon wedges, oven chips, green salad, and your favourite chili sauce or tartar sauce on the side.