800 gmcalamari, cleaned, scored, sliced into 1cm-wide pieces
60 ml (¼ cup)olive oil
5chicory leaves, thinly sliced (see note)
2 cups (loosely packed)coriander
150 mlolive oil
1garlic clove, finely chopped
For coriander dressing, blend ingredients in a blender until smooth, season to taste and set aside.
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.