Calamari with lemon dressing recipe
Calamari with lemon dressing recipe
Ingredients
serves 4
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1/4 cup (60ml) extra virgin olive oil, plus extra to brush
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1 small onion, finely chopped
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1 garlic clove, crushed
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1 large red chilli, seeds removed, finely chopped
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11/2 cups (105g) fresh breadcrumbs
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3 sprigs flat-leaf parsley, leaves picked, chopped, plus extra leaves to serve
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2 eggs, lightly beaten
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1 tbs baby capers, chopped
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4 anchovy fillets in oil, drained, chopped
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6 medium-sized calamari, cleaned, tentacles reserved
Charred lemon dressing
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100ml extra virgin olive oil
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2 lemons, halved
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1 tbs red wine vinegar
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1 garlic clove, crushed
Method
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1.
To make the dressing, heat a barbecue or chargrill pan to high heat.
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2.
Brush 1/2 tsp oil over the cut side of each lemon. Grill, cut-side down, for 3 minutes or until charred. Set aside to cool, then juice 2 lemon halves, reserving remaining halves to serve. Sieve juice into a bowl and whisk in vinegar, garlic and remaining 1/3 cup (80ml) oil until well combined. Set aside.
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3.
To make the stuffing, heat 11/2 tbs oil in a frypan over medium heat and add onion, garlic and chilli. Cook, stirring occasionally, for 5 minutes or until soft but not coloured. Transfer to a bowl and allow to cool. Add remaining ingredients, except calamari, then season and stir to combine. Fill each calamari tube two-thirds full, being careful not to overfill (calamari will shrink during cooking). Seal each tube opening and secure reserved tentacles to the sealed base with a toothpick. Lightly brush remaining 11/2 tbs oil over squid and grill, turning halfway, for 4 minutes or until charred and filling is cooked through. Transfer to a plate and stand for 5 minutes to rest, loosely covered with foil. Remove toothpicks and slice each calamari into 5-6 pieces. Sprinkle over extra parsley and serve with dressing and charred lemon
