Chef's Recipes

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.

By Luke Burgess
  • Serves 6
  • 10 mins preparation
  • 5 mins cooking
Char-grilled calamari with chicory and coriander
Char-grilled calamari with chicory and coriander

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.

Notes

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

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  • Author: Luke Burgess