- 250 gm amaranth (see note)
- For shallow-frying: vegetable oil
- 1 kg southern calamari, cleaned, body and tentacles cut into 1cm-thick rings
- 150 gm plain flour, very well seasoned with salt and pepper (1 cup)
- 1 cup each flat-leaf parsley, dill and mint, finely chopped (loosely packed)
- 3 golden shallots, finely chopped
- Juice of 1 lemon, or to taste, plus wedges to serve
- 50 ml mild-flavoured extra-virgin olive oil
- 40 gm currants (¼ cup)
- 1Cook 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.
- 2Heat 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.
- 3Combine 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
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