Calamari with sun-dried tomatoes and fennel pollen

AT A GLANCE

  • Serves 6 people

  • 500 gm ripe cherry tomatoes (2 punnets), halved
  • 4 green tomatoes, thickly sliced (see note)
  • 2 small garlic cloves, thinly sliced
  • 220 ml olive oil
  • 1½ tbsp lemon thyme
  • Zested rind of ½ a lemon, and 1 tbsp lemon juice
  • 3 small southern calamari (about 900gm)
  • 30 gm (¼ cup) young samphire (see note)
  • 2 tbsp fresh fennel pollen (see note)
01   Toss tomatoes in a bowl with garlic, 1 tbsp oil, 1 tbsp thyme, and a good pinch of salt. Place on a metal tray and stand directly in the sun to dehydrate by 50% (about 7-8 hours; if the tomatoes still haven’t dried enough, bring inside overnight and return them to direct sunlight to continue dehydrating the following day). Transfer to a container, add lemon rind, remaining thyme and 180ml olive oil and refrigerate until required.
02   Clean calamari, leaving wings attached, and rub with a cloth to remove skin. Thickly slice widthways, place in a bowl, add lemon juice and remaining oil, season to taste with salt, toss to combine and set aside.
03   Heat a charcoal barbecue (or char-grill pan) to high heat, add calamari in batches and cook, turning occasionally, until charred and cooked through (1-2 minutes). Set aside to rest (1-2 minutes). Transfer to a plate, add drained sun-dried tomatoes, scatter with samphire and fennel pollen and serve.

Note If green tomatoes are unavailable, substitute 300gm mixed heirloom tomatoes, halve small tomatoes; thickly slice larger ones. Samphire is a succulent that grows near the coast; it's available from select greengrocers. If fresh fennel pollen is unavailable, substitute dried fennel pollen; it's available from Herbie's Spices.

Topics:

GARLIC, LEMONS, SEAFOOD, CALAMARI, ENTREE, DRINK SUGGESTION, TOMATOES, CHEFS' RECIPES, MODERN AUSTRALIAN, FENNEL

Recipe:

AARON TURNER, LOAM, VICTORIA

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2011 BEST’S “CONCONGELLA BLANC” NURSERY BLOCK BLEND. , suggested by ASTRID TURNER

FEATURED IN

Jan 2013

Jan 2013

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