Recipes.

Grilled Calamari with Salsa Verde

By Matt Moran


I Quit Sugar - Grilled Calamari and Salsa Verde
Photo by: Will Meppem
  • 4 servings
  • Prep - 10 mins
    Cooking - 2 mins
  • Total - 12 mins
I Quit Sugar - Grilled Calamari and Salsa Verde
Photo by: Will Meppem

Calamari can be a misunderstood creature – too often it’s overcooked and rubbery, which is less than appealing. But if it’s super-fresh and cooked quickly over a very high heat, it’s sweet and tender. I sometimes catch it in the bay near home, and this is my favourite way to cook it. I love to serve this tangy salsa verde alongside as it has a subtle brininess that works perfectly with the calamari.  

Servings: 4
Preparation: 10 mins
Cooking: 2 mins

Ingredients

  • 2 large squid (calamari), about 250g each, cleaned.
  • 2 tablespoons olive oil.
  • Lemon wedges, to serve.

Salsa Verde

  • 2 cups flat-leaf parsley.
  • 200 ml olive oil.
  • 2 teaspoons salted capers, rinsed and drained.
  • 4 cornichons.
  • 2 anchovies.
  • 1 clove garlic, finely chopped.
  • 1 lemon, juiced.

Directions

1. To make the salsa verde, combine the ingredients in a blender, season to taste and blitz for a minute or two until very smooth, then check the seasoning and adjust if necessary. 


2. To prepare the calamari, heat a chargrill pan or barbecue to a high heat. Score the inside of the calamari with a sharp knife in a crisscross pattern and cut into bite- sized pieces. Place in a bowl, season and toss with olive oil. Grill for a minute on each side until golden brown and just cooked through, then serve drizzled with the salsa verde with lemon wedges to squeeze over.


Note

I Quit SUgar - Grilled Calamari and Salsa Verde_sml

Recipes and images from Matt Moran's Australian Food by Matt Moran (Murdoch Books, RRP $45.00) Photography by Will Meppem.

I Quit Sugar - Matt Morans Australian Food_CVR

Calamari can be a misunderstood creature – too often it’s overcooked and rubbery, which is less than appealing. But if it’s super-fresh and cooked quickly over a very high heat, it’s sweet and tender. I sometimes catch it in the bay near home, and this is my favourite way to cook it. I love to serve this tangy salsa verde alongside as it has a subtle brininess that works perfectly with the calamari.

Ingredients

  • 2 large squid (calamari), about 250g each, cleaned.
  • 2 tablespoons olive oil.
  • Lemon wedges, to serve.

Salsa Verde

  • 2 cups flat-leaf parsley.
  • 200 ml olive oil.
  • 2 teaspoons salted capers, rinsed and drained.
  • 4 cornichons.
  • 2 anchovies.
  • 1 clove garlic, finely chopped.
  • 1 lemon, juiced.

Directions

1. To make the salsa verde, combine the ingredients in a blender, season to taste and blitz for a minute or two until very smooth, then check the seasoning and adjust if necessary. 


2. To prepare the calamari, heat a chargrill pan or barbecue to a high heat. Score the inside of the calamari with a sharp knife in a crisscross pattern and cut into bite- sized pieces. Place in a bowl, season and toss with olive oil. Grill for a minute on each side until golden brown and just cooked through, then serve drizzled with the salsa verde with lemon wedges to squeeze over.

Note

I Quit SUgar - Grilled Calamari and Salsa Verde_sml

Recipes and images from Matt Moran's Australian Food by Matt Moran (Murdoch Books, RRP $45.00) Photography by Will Meppem.

I Quit Sugar - Matt Morans Australian Food_CVR

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