Name: Trisha Greentree’s grilled calamari with preserved lemon salsa verde
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 kg whole calamari (about 220gm each), cleaned (see note); Extra-virgin live oil, for drizzling; Micro parsley and lemon wedges, to serve; SALSA VERDE; ¾ cup (30gm) coarsely chopped parsley; 1½ tbsp diced preserved lemon rind; 30 gm drained baby capers in brine, rinsed; 30 gm pitted Sicilian green olives, diced; 250 ml (1 cup) extra-virgin olive oil; 100 ml white wine vinegar

Trisha Greentree’s grilled calamari with preserved lemon salsa verde

An Australian seafood favourite brightened with salsa verde.

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Serves 6

Prep

10M

Cook

10M

Total

20M

“One of Australia’s most loved seafood cooked simply and dressed with salsa verde. This take uses preserved lemons and meaty Sicilian olives for added heft,” says chef Trisha Greentree of Fratelli Paradiso.

Note: Don’t be afraid to ask your fishmonger to clean the calamari for you.

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Ingredients

1 kg whole calamari (about 220gm each), cleaned (see note)

Extra-virgin live oil, for drizzling

Micro parsley and lemon wedges, to serve

SALSA VERDE

¾ cup (30gm) coarsely chopped parsley

1½ tbsp diced preserved lemon rind

30 gm drained baby capers in brine, rinsed

30 gm pitted Sicilian green olives, diced

250 ml (1 cup) extra-virgin olive oil

100 ml white wine vinegar

Method

For salsa verde, combine ingredients in bowl and season.

Heat a barbecue or lightly greased char-grill pan to high. Pat calamari dry with paper towel. Drizzle with a little olive oil and season. Place calamari on hot grill, weigh down with saucepan or fish weight, grill until golden (2-3 minutes each side). Transfer to a board to rest. Thickly slice into rounds, arrange on a serving platter and dress with salsa verde. Scatter with micro parsley and serve with lemon wedges on the side.