Name: Char-grilled calamari with chicory and coriander
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 800 gm calamari, cleaned, scored, sliced into 1cm-wide pieces; 60 ml olive oil (¼ cup); 5 chicory leaves, thinly sliced (see note); Coriander dressing; 2 cups coriander (loosely packed); 150 ml olive oil; 1 garlic clove, finely chopped

Char-grilled calamari with chicory and coriander

Australian Gourmet Traveller recipe for char-grilled calamari with chicory and coriander by Luke Burgess from Hobart's Garagistes.

Serves 6

Prep

10M

Cook

Total

15M

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Ingredients

800 gm calamari, cleaned, scored, sliced into 1cm-wide pieces

60 ml olive oil (¼ cup)

5 chicory leaves, thinly sliced (see note)

Coriander dressing

2 cups coriander (loosely packed)

150 ml olive oil

1 garlic clove, finely chopped

Method

Main

1.For coriander dressing, blend ingredients in a blender until smooth, season to taste and set aside.

2.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.

If chicory is unavailable, substitute another bitter green leaf, such as kale.
This recipe is from the February 2011 issue of
.
Drink Suggestion: 2007 Pietracupa Greco di Tufo, Campania, Italy. Drink suggestion by Katrina Birchmeier
Notes

Styling by Luke Burgess

Styling by Emma Knowles

Ingredients

Method

Main

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