800 gmcalamari, cleaned, scored, sliced into 1cm-wide pieces60 ml (¼ cup)olive oil5chicory leaves, thinly sliced (see note)Coriander dressing2 cups (loosely packed)coriander150 mlolive oil1garlic 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.