Italian

Barbecued calamari with salmoriglio (Italian dressing)

Name: Barbecued calamari with salmoriglio (Italian dressing) recipe
Yield: 8
Cuisine: /italian
Ingredients: 1kg calamari; 20.00 ml garlic oil; 30.00 ml fennel seeds; 2 tsp coriander seeds; 150ml extra virgin olive oil; 150ml vegetable oil; 82.50 ml kombu tsuyu; 40g roasted garlic cloves, roughly mashed (see note); 1/4 bunch basil, leaves picked, finely shredded; 82.50 ml mint leaves, leaves picked, finely shredded; 1/4 bunch parsley, leaves picked, finely shredded; 1/2 bunch tarragon, leaves picked, finely shredded; 1/4 bunch chervil, leaves picked, finely shredded; 20.00 ml soy sauce; 40.00 ml lemon juice

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by Mitch Orr

MITCH ORR, KILN HEAD CHEF

Jan 03, 2023

This calamari dish heroes classic and fresh Italian flavours.

8 (1kg) cleaned, whole calamari with wings still attached
1 tbs garlic oil

Salmoriglio

1 1/2 tbs fennel seeds
2 tsp coriander seeds
150ml extra virgin olive oil
150ml vegetable oil
1/3 cup crumbled shio kombu sheets (from Asian grocers)
40g roasted garlic cloves, roughly mashed (see note)
1/4 bunch basil, leaves picked, finely shredded
1/3 cup mint leaves, leaves picked, finely shredded
1/4 bunch continental parsley, leaves picked, finely shredded
1/2 bunch tarragon, leaves picked, finely shredded
1/4 bunch chervil, leaves picked, finely shredded
1 tbs white soy (shiro shoyu, from Asian grocers)
2 tbs lemon juice

Method

1.

For the salmoriglio, toast fennel and coriander seeds in a medium frypan over medium heat for 2 minutes. Lightly grind spices in a spice grinder to release the flavour. Return to pan, add both oils, reduce heat to low and cook for 1 minute. Remove from heat and stir through kombu and garlic. Cool to room temperature. Transfer to a blender and whiz until smooth. Stir through herbs, soy and lemon juice.
2.

Preheat a large chargrill pan or barbecue chargrill plate to high heat.
3.

Brush calamari with garlic oil. Season with salt flakes. Chargrill for 1 minute each side until just cooked and well charred. Set aside for 5 minutes to rest, then cut body into 1cm slices, leaving tentacles intact. Transfer to serving plates. Dress generously with salmoriglio, then serve.

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Recipe Notes

For the roasted garlic, preheat oven to 200°C and wrap 2 heads of garlic in foil. Roast for 40 minutes. Stand for 10 minutes to cool slightly, then squeeze cloves from skins to measure out to 40g (any leftover roasted garlic can be kept wrapped in the fridge for up to 1 week or stored in oil in the fridge for up to 2 months).