Grilled calamari with salsa verde

Name: Grilled calamari with salsa verde
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 500g squid tubes (from about 2 large squid), cleaned; 2 tbs olive oil; Lemon wedges, to serve; 2 bunches flat-leaf parsley, leaves picked; 200ml olive oil; 2 tsp salted capers, rinsed, drained; 4 cornichons; 2 anchovy fillets in oil, drained; 1 small garlic clove, finely chopped; Juice of 1 lemon

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 01, 2017

Best served on or near the beach, with a cold beer or two somewhere nearby. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

500g squid tubes (from about 2 large squid), cleaned
2 tbs olive oil
Lemon wedges, to serve

Salsa verde

2 bunches flat-leaf parsley, leaves picked
200ml olive oil
2 tsp salted capers, rinsed, drained
4 cornichons
2 anchovy fillets in oil, drained
1 small garlic clove, finely chopped
Juice of 1 lemon

Method

1.

For the salsa verde, place all ingredients in a blender and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and set aside.
2.

To prepare the squid tubes, cut along one side and open up. With a sharp knife, lightly score the inside surface with crisscross lines, then cut into 4cm-wide pieces. Place in a bowl and toss with oil.
3.

Heat a chargrill pan or barbecue to high heat. Grill tubes for 1-1 1/2 minutes each side or until just cooked through.
4.

Transfer to a serving platter. Season, drizzle with salsa verde and serve with lemon wedges.