Fancy a bit of calamari? Try this delicious recipe for barbecued calamari and tomato vinaigrette. It’s an Mediterranean-style dish that will have you going back for seconds and thirds.
Preparation time 30 mins plus 2 hours marinating
Cooking time 3 mins
Serves 4
Ingredients
500g calamari or squid rings
2 cloves garlic, crushed
1⁄3 cup (10g) finely chopped
Fresh flat-leaf parsley
2 tablespoons olive oil
4 tablespoons dry white wine
Salt and pepper
1 small head cos lettuce
Tomato Vinaigrette
2 large tomatoes
2 tablespoons olive oil
1 tablespoon Champagne vinegar
2 tablespoons lemon juice
4 fresh thyme sprigs, finely chopped
Salt and pepper
Step 1.
Put the calamari, garlic and parsley in a bowl. Add the oil and wine, and season with salt and pepper. Stir to combine, cover and put in the fridge to marinate for about 2 hours.
Step 2.
Tear the lettuce into pieces and arrange on individual serving plates.
Step 3.
Make the vinaigrette by halving the tomatoes, removing the seeds and finely dicing the flesh. Whisk the oil, vinegar, lemon juice and thyme in a bowl until combined. Season with salt and pepper to taste. Add the diced tomato to the bowl and mix together. Spoon the tomato vinaigrette over the lettuce leaves.
Step 4.
Preheat a barbecue hotplate to medium. Cook the calamari on the hotplate over direct heat, turning occasionally, for about 3 minutes. Arrange on the salad and serve while hot.