Chefs' Recipes

Salad of grilled baby calamari, radicchio and potatoes

Australian Gourmet Traveller recipe for salad of grilled baby calamari, radicchio and potatoes from Donovan Cooke from The Atlantic, Melbourne.

By Donovan Cooke
  • 30 mins preparation
  • 20 mins cooking plus marinating
  • Serves 4
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Salad of grilled baby calamari, radicchio and potatoes


  • 20 gm butter, coarsely chopped
  • 2 thick slices (50gm) crustless sourdough bread, cut into 1cm cubes
  • 1 kg baby calamari, cleaned and cut into 5cm pieces
  • 1 radicchio, leaves separated, coarsely torn
  • ½ cup (loosely-packed) flat-leaf parsley leaves
  • 1½ golden shallots, thinly sliced
  • 1 tbsp salted baby capers, rinsed and drained well
Marinated kipflers
  • 280 gm kipfler potatoes (about 2 large potatoes), scrubbed
  • 100 ml olive oil
  • 50 ml white wine vinegar
  • 2 garlic cloves, crushed
  • ½ tsp thyme


  • 1
    For marinated kipflers, cover potatoes with salted cold water in a large saucepan, bring to the boil and cook until tender (10-15 minutes). Meanwhile, blend remaining ingredients in a bowl with a hand-held blender. Drain potatoes, peel and, while still hot, add to marinade, stir to coat and marinate (2-3 hours).
  • 2
    Melt butter in a small frying pan over medium-high heat, add sourdough cubes and toss occasionally until golden and crisp (3-5 minutes), then drain on paper towels.
  • 3
    Grill calamari over high heat without turning until coloured on one side (2-3 minutes). Set aside.
  • 4
    Remove potatoes from marinade and thinly slice, and place in a bowl with radicchio, parsley, shallots, capers and cooked calamari. Drizzle with potato marinade and toss to combine. Season to taste, add croûtons, toss again and serve.


Drink Suggestion: 2008 Castagna Viognier Ingénue, Beechworth. Drink suggestion by Garrett Donovan