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Grilled calamari with fennel and lemon salt

You'll need

  • 600 gm
  • calamari (about 4), cleaned and scored (see Masterclass), tentacles reserved
  • 50 ml
  • extra-virgin olive oil
  • 1
  • fennel bulb, halved, thickly sliced lengthways, fronds reserved
  •  
  • Fennel and lemon salt
  • 2 tsp
  • fennel seeds
  • 2 tbsp
  • sea salt flakes
  • 1
  • lemon, finely grated rind only
  • 1 tsp
  • lemon juice
  • 2 tsp
  • olive oil

Method

  • 01
  • For fennel and lemon salt, dry roast fennel seeds in a small frying pan for 2-3 minutes. Coarsely crush with a mortar and pestle, stir through salt, lemon rind, juice and olive oil, then set aside.
  • 02
  • Preheat char-grill over high heat. Cut calamari into large pieces and combine with half the olive oil and reserved tentacles in a bowl. Season to taste, then grill, scored-side down, until golden (1-2 minutes). Turn and grill other side until opaque and just cooked through (1-2 minutes). Transfer to a bowl and set aside.
  • 03
  • Brush fennel slices with remaining olive oil and grill, turning once, until tender (2 minutes each side). Add to calamari, toss to combine. Scatter coarsely chopped fennel fronds over grilled calamari and fennel and serve with fennel and lemon salt.

At A Glance

  • Serves 2 people
  • 15 min preparation
  • 15 min cooking
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At A Glance

  • Serves 2 people
  • 15 min preparation
  • 15 min cooking

Drink Suggestion

Off-dry riesling.

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