Infused with the flavours of chilli and semi-dried tomatoes, this dish of barbecued calamari deserves a toast with red wine.
• Prep time: 30 minutes
• Cook time: 5 minutes
• Yield: Serves 6
• 1.5kg baby calamari
• 80ml (1/3 cup) olive oil
• 2 garlic cloves, crushed
• 150g mixed baby salad leaves
• 1 tbsp salted baby capers, rinsed
• 110g (1/2 cup) semi-dried tomatoes
• 2 tbsps chopped fresh continental parsley
• 2 x 400g cans cannellini beans, rinsed, drained
• 1 fresh long red chilli, deseeded, finely chopped
- Use a small sharp knife to cut the calamari hoods from the tentacles. Remove and discard the clear, hard quill from inside the hood. Peel away the flaps and remove the grey skin. Rinse under cold running water. Cut the hoods lengthways from the opening to tip. Lay the hoods flat, inside up, on a clean work surface and score diagonally. Cut the hoods and tentacles into 4cm pieces. Combine the garlic, chilli and 1 tablespoon of oil in a large shallow glass or ceramic dish. Add the calamari an turn to coat in the chilli mixture. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
- Meanwhile, place the semi-dried tomatoes, capers, parsley and remaining oil in the bowl of a food processor and process until smooth. Season with salt and pepper.
Preheat a barbecue plate or large frying pan on high. Add the calamari and cook for 1-2 minutes each side or until calamari is just cooked through (be careful not to overcook the calamari or it will become tough).
- Combine the calamari, tomato mixture and cannellini beans in a large bowl. Add the salad leaves and gently toss until just combined. Divide among serving plates and serve immediately.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-cannellini-bean-salad-tomato-caper-dressing/b1200f9f-02c2-4ecf-bb22-08f21f1985dc