GRILLED CALAMARI WITH SALSA VERDE
Prep: 10 mins. Cooking: 2 mins. Serves 4.
2 large calamari (about 250g each),
2 tbsp olive oil
Lemon wedges, to serve
2 cups flat-leaf parsley leaves
200ml olive oil
2 tsp salted capers, rinsed and drained 4 cornichons
1 clove garlic, finely chopped
Juice of 1 lemon
To make salsa verde, place all ingredients in a blender, season to taste and blitz for 1 min or until very smooth. Check seasoning and adjust if necessary.
Heat a grill pan or barbecue to high heat. Using a sharp knife, score inside of calamari in a criss-cross pattern and cut into bite-size pieces. Place in a bowl, season and toss with olive oil.
Grill calamari until golden and cooked through, about 1 min on each side. Serve with a drizzle of salsa verde and lemon wedges on the side.