Australian House & Garden - - Christmas Entertaining -

Prep: 10 mins. Cook­ing: 2 mins. Serves 4.

2 large cala­mari (about 250g each),


2 tbsp olive oil

Lemon wedges, to serve

Salsa verde

2 cups flat-leaf pars­ley leaves

200ml olive oil

2 tsp salted ca­pers, rinsed and drained 4 cor­ni­chons

2 an­chovies

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.

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