GRILLED CALAMARI with Salsa verde

10 minutes prep.

2 minutes cooking

Serves 4

Ingredients

  • 2 large squid (calamari) (about 250 g/ 9 oz each), cleaned
  • 2 tablespoons olive oil
  • Lemon wedges, to serve
SALSA VERDE
  • 30 g (1 oz/2 cups) flat-leaf (Italian) parsley leaves
(2 bunches)
  • 200 ml (7 fl oz) olive oil
  • 2 teaspoons salted capers, rinsed and drained
  • 4 cornichons
  • 2 anchovies
  • 1 garlic clove, finely chopped
  • Juice of 1 lemon

Method

  1. To make the salsa verde, combine the ingredients in a blender, season to taste and blitz for a minute or two until very smooth, then check the seasoning and adjust if necessary.
  2. To prepare the calamari, heat a chargrill pan or barbecue to a high heat. Score the inside of the calamari with a sharp knife in a crisscross pattern and cut into bite-sized pieces. Place in a bowl, season and toss with olive oil. Grill for a minute on each side until golden brown and just cooked through, then serve drizzled with the salsa verde with lemon wedges to squeeze over.
 
RECIPES

GRILLED CALAMARI with Salsa verde

10 minutes prep.

2 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 2 large squid (calamari) (about 250 g/ 9 oz each), cleaned
  • 2 tablespoons olive oil
  • Lemon wedges, to serve
SALSA VERDE
  • 30 g (1 oz/2 cups) flat-leaf (Italian) parsley leaves
(2 bunches)
  • 200 ml (7 fl oz) olive oil
  • 2 teaspoons salted capers, rinsed and drained
  • 4 cornichons
  • 2 anchovies
  • 1 garlic clove, finely chopped
  • Juice of 1 lemon

Method

  1. To make the salsa verde, combine the ingredients in a blender, season to taste and blitz for a minute or two until very smooth, then check the seasoning and adjust if necessary.
  2. To prepare the calamari, heat a chargrill pan or barbecue to a high heat. Score the inside of the calamari with a sharp knife in a crisscross pattern and cut into bite-sized pieces. Place in a bowl, season and toss with olive oil. Grill for a minute on each side until golden brown and just cooked through, then serve drizzled with the salsa verde with lemon wedges to squeeze over.
 
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