250 gmamaranth (see note) For shallow-frying:vegetable oil1 kgsouthern calamari, cleaned, body and tentacles cut into 1cm-thick rings150 gm (1 cup)plain flour, very well seasoned with salt and pepper1 cup (loosely packed) eachflat-leaf parsley, dill and mint, finely chopped3golden shallots, finely choppedJuice of1 lemon, or to taste, plus wedges to serve50 mlmild-flavoured extra-virgin olive oil40 gm (¼ cup)currants
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.
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.
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.