Italian

Braised calamari salad with lemon and horseradish

Name: Braised calamari salad with lemon and horseradish recipe
Yield: 4
Cuisine: /italian
Ingredients: 500g small chat potatoes, peeled; 1/3 cup (80ml) extra virgin olive oil; 1 leek, thinly sliced; 1 medium fennel bulb, finely chopped, fronds reserved; 3 garlic cloves, thinly sliced; Pinch of saffron; 2 tsp toasted fennel seeds, bruised; 1 cup (250ml) white wine; 1kg roma tomatoes, seeds removed and discarded, finely chopped; 1kg fresh small squid, cleaned, cut into rings, tentacles reserved; 2 1/2 tsp sherry vinegar, or to taste; 60g picked watercress; 1 sheet seasoned nori, crushed; 70g whole blanched roasted almonds, chopped; 2 tsp horseradish cream, or to taste; 1/3 cup (80ml) lemon juice

Rate now

Jump to recipe

by Monty Koludrovic

Jul 26, 2020

"It’s amazing on toast, almost dangerously so. I’ve paired it with poached leeks, potato, horseradish and almonds here, but it’s super flexible, so mix up your salad. It’s a great base for pasta too,” says Monty Koludrovic.

500g small chat potatoes, peeled
1/3 cup (80ml) extra virgin olive oil
1 leek, thinly sliced
1 medium fennel bulb, finely chopped, fronds reserved
3 garlic cloves, thinly sliced
Pinch of saffron
2 tsp toasted fennel seeds, bruised
1 cup (250ml) white wine
1kg roma tomatoes, seeds removed and discarded, finely chopped
1kg fresh small squid, cleaned, cut into rings, tentacles reserved
2 1/2 tsp sherry vinegar, or to taste
60g picked watercress
1 sheet seasoned nori, crushed
70g whole blanched roasted almonds, chopped

Lemon and horseradish dressing

2 tsp horseradish cream, or to taste
1/3 cup (80ml) lemon juice
1/3 cup (80ml) extra virgin olive oil

Method

1.

Place the potatoes in a large saucepan of cold water and place over high heat. Bring to the boil and simmer for 20-25 minutes until just cooked. Strain and cool to room temperature then cut to 1cm slices. Set aside.
2.

Meanwhile, to cook the calamari, heat the oil in a large heavy-based saucepan over medium heat. Add the leek, fennel, garlic, saffron and fennel seeds. Cook, stirring for 5-6 minutes until leek begins to soften. Add wine and reduce by three quarters. Add the tomato and calamari and stir to combine. Season and cover with a lid, reduce heat to low and simmer for 15-20 minutes until calamari is just cooked and vegetables are starting to break down. Stir in the vinegar and season to taste.
3.

For the dressing, place all ingredients in a small bowl, season to taste and whisk to combine. Set aside.
4.

Place sliced potato, watercress and half of the dressing in a large bowl. Season to taste and toss to combine. Divide among plates and top with calamari mixture. Scatter with seaweed, almonds and reserved fennel fronds to serve.