Grilled calamari with grape and currant dressing
serves
4
Grilled calamari with grape and currant dressing
When you're looking for light, effortless but impressive, you can't go passed this grilled calamari.
Ingredients (8)
- 4 squid, tentacles attached, cleaned
- 100g each green and red seedless grapes, halved crossways
- 3 eschalots, finely chopped
- 1/2 cup (100g) baby capers, rinsed, drained
- 1/4 cup (50g) currants
- 1/4 cup (60ml) apple cider vinegar
- 1/2 cup (125ml) extra virgin olive oil
- Baby chives and baby parsley, chopped, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Prepare the squid. Cut the tubes along one side and open them out. With a sharp knife, lightly score the inside surface with crisscross lines – don’t cut too deeply, just enough to mark the flesh. Cover and refrigerate until required.
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2.To make the dressing, combine the grapes, eschalot, capers, currants, vinegar and 1/3 cup (80ml) oil in a bowl and set aside.
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3.Rub the calamari with the remaining 2 tbs oil and grill, turning halfway through cooking, for 3 minutes until golden.
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4.To serve, place calamari on plates. Combine the dressing once more and spoon liberally over the calamari. Finish with baby chives and parsley
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