Calamari with potatoes and salsa verde

Name: Calamari with potatoes and salsa verde
Yield: 4
Ingredients: 500g small kipfler potatoes, scrubbed; 750g medium calamari, cleaned, cut into 5mm-thick rings, tentacles, halved; 1 lemon, halved; 1 tbs olive oil; 200g truss cherry tomatoes; 1 bunch rocket, trimmed; 2 cups mixed herbs (we used parsley, basil and mint), plus extra to serve; ½ cup (125ml) olive oil; 1 tbs baby capers, drained; 1 tbs red wine vinegar; 2 tsp Dijon mustard; 1 garlic cloves, crushed

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https://healthimprovements.info/recipes/calamari-potatoes-salsa-verde/j7dkojf1 — Calamari with potatoes and salsa verde

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by Hayden Quinn

Feb 10, 2019

“The salsa ties all the ingredients together” - Hayden Quinn.

500g small kipfler potatoes, scrubbed
750g medium calamari, cleaned, cut into 5mm-thick rings, tentacles, halved
1 lemon, halved
1 tbs olive oil
200g truss cherry tomatoes
1 bunch rocket, trimmed

Salsa verde

2 cups mixed herbs (we used parsley, basil and mint), plus extra to serve
½ cup (125ml) olive oil
1 tbs baby capers, drained
1 tbs red wine vinegar
2 tsp Dijon mustard
1 garlic cloves, crushed

Method

1.

Place potatoes in a saucepan of salted water, bring to the boil, then reduce to a simmer and cook for 15 minutes or until tender. Drain, cool and halve or cut into thick slices.
2.

For salsa verde, whizz all the ingredients in a food processor until finely chopped, then season.
3.

Combine 2 tbs salsa verde with calamari in a bowl and leave to marinate for 10 minutes. Meanwhile, combine potato with half the remaining salsa verde.
4.

Heat a barbecue or grill pan to high. Brush cut sides of lemon with ½ tsp olive oil and cook cut-side down for 3 minutes until charred. Brush remaining oil all over tomatoes, season and grill for 3 minutes, turning once, until skin starts to blister. Grill calamari for 2-3 minutes until lightly charred and just cooked through.
5.

Arrange potato and rocket on a platter. Top with calamari and tomatoes, scatter with extra herbs and serve with remaining salsa verde and charred lemon.