CHARRED CALAMARI WITH ORANGE AND GARLIC
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.