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