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Salad of grilled baby calamari, radicchio and potatoes

"The complementary flavours of bitter radicchio, grilled calamari and salty capers makes this a winning dish," says Donovan Cooke.

You'll need

20 gm butter, coarsely chopped 2 thick slices (50gm) crustless sourdough bread, cut into 1cm cubes 1 kg baby calamari, cleaned and cut into 5cm pieces 1 radicchio, leaves separated, coarsely torn ½ cup (loosely-packed) flat-leaf parsley leaves golden shallots, thinly sliced 1 tbsp salted baby capers, rinsed and drained well   Marinated kipflers 280 gm kipfler potatoes (about 2 large potatoes), scrubbed 100 ml olive oil 50 ml white wine vinegar 2 garlic cloves, crushed ½ tsp thyme


  • 01
  • For marinated kipflers, cover potatoes with salted cold water in a large saucepan, bring to the boil and cook until tender (10-15 minutes). Meanwhile, blend remaining ingredients in a bowl with a hand-held blender. Drain potatoes, peel and, while still hot, add to marinade, stir to coat and marinate (2-3 hours).
  • 02
  • Melt butter in a small frying pan over medium-high heat, add sourdough cubes and toss occasionally until golden and crisp (3-5 minutes), then drain on paper towels.
  • 03
  • Grill calamari over high heat without turning until coloured on one side (2-3 minutes). Set aside.
  • 04
  • Remove potatoes from marinade and thinly slice, and place in a bowl with radicchio, parsley, shallots, capers and cooked calamari. Drizzle with potato marinade and toss to combine. Season to taste, add croûtons, toss again and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2008 Castagna Viognier Ingénue, Beechworth.

Featured in

Oct 2014

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