Name: Fried calamari with amaranth, dill and currants
Yield: 4
Ingredients: 250 gm amaranth (see note); For shallow-frying: vegetable oil; 1 kg southern calamari, cleaned, body and tentacles cut into 1cm-thick rings; 150 gm plain flour, very well seasoned with salt and pepper (1 cup); 1 cup each flat-leaf parsley, dill and mint, finely chopped (loosely packed); 3 golden shallots, finely chopped; Juice of 1 lemon, or to taste, plus wedges to serve; 50 ml mild-flavoured extra-virgin olive oil; 40 gm currants (¼ cup)

Ingredients

250 gm amaranth (see note)

For shallow-frying: vegetable oil

1 kg southern calamari, cleaned, body and tentacles cut into 1cm-thick rings

150 gm plain flour, very well seasoned with salt and pepper (1 cup)

1 cup each flat-leaf parsley, dill and mint, finely chopped (loosely packed)

3 golden shallots, finely chopped

Juice of 1 lemon, or to taste, plus wedges to serve

50 ml mild-flavoured extra-virgin olive oil

40 gm currants (¼ cup)

Method

Main

1.Cook amaranth in a saucepan of boiling salted water over medium-high heat until tender (8-10 minutes). Drain in a fine sieve, then return to pan and rinse with cold water. Repeat twice to remove all starch, drain in a fine sieve to remove excess liquid (5 minutes) and set aside.

2.Heat 3cm vegetable oil in a deep saucepan. Toss calamari in seasoned flour and shallow-fry in batches until golden (3-4 minutes; be careful, hot oil will spit), drain on absorbent paper, season with sea salt flakes and set aside.

3.Combine herbs, shallot, lemon juice, extra-virgin olive oil and currants in a large bowl, toss to combine, then add amaranth, toss to combine and transfer to a large platter. Top with calamari and serve with lemon wedges.

Amaranth is a seed. It’s available from select health-food shops; if it’s unavailable, substitute quinoa.
This recipe is from the January 2013 issue of
.
Notes