Char-grilled calamari with chicory and coriander

AT A GLANCE

  • Serves 6 people

  • 800 gm calamari, cleaned, scored, sliced into 1cm-wide pieces
  • 60 ml (ΒΌ cup) olive oil
  • 5 chicory leaves, thinly sliced (see note)
  •  
  • Coriander dressing
  • 2 cups (loosely packed) coriander
  • 150 ml olive oil
  • 1 garlic clove, finely chopped
01   For coriander dressing, blend ingredients in a blender until smooth, season to taste and set aside.
02   Preheat a char-grill pan over high heat. Toss calamari in oil, season to taste and char-grill in batches, turning occasionally, until opaque and just cooked through (2-3 minutes). Drizzle with coriander dressing, scatter with chicory, season to taste and serve hot.
Note If chicory is unavailable, substitute another bitter green leaf, such as kale.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

Recipe:

LUKE BURGESS, GARAGISTES, HOBART

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

2007 PIETRACUPA GRECO DI TUFO, CAMPANIA, ITALY. , suggested by KATRINA BIRCHMEIER

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