CHARRED CALAMARI WITH ORANGE AND GARLIC

delicious - - ENTERTAINING. -

SERVES 4-6 AS A STARTER

Finely grated zest and juice of 2 or­anges 2 tsp white soy sauce (from Asian food

shops – sub­sti­tute light soy sauce) Sun­flower oil, to shal­low-fry 4 garlic cloves, roughly chopped 3 (about 1.2kg) whole squid, cleaned, ten­ta­cles at­tached (sub­sti­tute 4 squid tubes) 1 tbs olive oil 3 or­anges, peeled, seg­mented Dill sprigs, to serve

To make the dress­ing, whisk orange zest and juice with soy in a bowl un­til well com­bined. Set aside.

To make the garlic crumbs, heat 2cm oil in a saucepan to 180°C (a cube of bread will turn golden in 90 sec­onds when the oil is hot enough). Add garlic and cook for 90 sec­onds or un­til golden. Us­ing a slot­ted spoon, re­move and drain on pa­per towel. Set aside.

Heat a char­grill pan or bar­be­cue to high heat. Cut squid tubes along one side and open out. Rub squid with oil and grill for 90 sec­onds each side or un­til just cooked through. Set aside to rest for 2 min­utes, then thinly slice, leav­ing ten­ta­cles whole.

Ar­range orange seg­ments, calamari and garlic crumbs on a serv­ing plat­ter. Driz­zle with dress­ing and scat­ter with dill sprigs to serve.

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