Fried calamari with amaranth, dill and currants

AT A GLANCE

  • Serves 4 people

  • 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 (1 cup) plain flour, very well seasoned with salt and pepper
  • 1 cup (loosely packed) each flat-leaf parsley, dill and mint, finely chopped
  • 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 (¼ cup) currants
01   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.
02   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.
03   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.
Note 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 Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

DEAN WILMOT

Styling:

LISA FEATHERBY

View Full Site