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Fried calamari with amaranth, dill and currants

Australian Gourmet Traveller fast recipe for fried calamari with amaranth, dill and currants.
Fried calamari with amaranth, dill and currants

Fried calamari with amaranth, dill and currants

Dean Wilmot

Ingredients

Method

Main

1.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.
2.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.
3.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.

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

.

Notes

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