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