Name: Salad of grilled baby calamari, radicchio and potatoes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 20 gm butter, coarsely chopped; 2 thick slices (50gm) crustless sourdough bread, cut into 1cm cubes; 1 kg baby calamari, cleaned and cut into 5cm pieces; 1 radicchio, leaves separated, coarsely torn; ½ cup (loosely-packed) flat-leaf parsley leaves; 1½ golden shallots, thinly sliced; 1 tbsp salted baby capers, rinsed and drained well; Marinated kipflers; 280 gm kipfler potatoes (about 2 large potatoes), scrubbed; 100 ml olive oil; 50 ml white wine vinegar; 2 garlic cloves, crushed; ½ tsp thyme

Salad of grilled baby calamari, radicchio and potatoes

Australian Gourmet Traveller recipe for salad of grilled baby calamari, radicchio and potatoes from Donovan Cooke from The Atlantic, Melbourne.

Serves 4

Prep

30M

Cook

20M

Total

50M

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Ingredients

20 gm butter, coarsely chopped

2 thick slices (50gm) crustless sourdough bread, cut into 1cm cubes

1 kg baby calamari, cleaned and cut into 5cm pieces

1 radicchio, leaves separated, coarsely torn

½ cup (loosely-packed) flat-leaf parsley leaves

1½ golden shallots, thinly sliced

1 tbsp salted baby capers, rinsed and drained well

Marinated kipflers

280 gm kipfler potatoes (about 2 large potatoes), scrubbed

100 ml olive oil

50 ml white wine vinegar

2 garlic cloves, crushed

½ tsp thyme

Method

Main

1.For marinated kipflers, cover potatoes with salted cold water in a large saucepan, bring to the boil and cook until tender (10-15 minutes). Meanwhile, blend remaining ingredients in a bowl with a hand-held blender. Drain potatoes, peel and, while still hot, add to marinade, stir to coat and marinate (2-3 hours).

2.Melt butter in a small frying pan over medium-high heat, add sourdough cubes and toss occasionally until golden and crisp (3-5 minutes), then drain on paper towels.

3.Grill calamari over high heat without turning until coloured on one side (2-3 minutes). Set aside.

4.Remove potatoes from marinade and thinly slice, and place in a bowl with radicchio, parsley, shallots, capers and cooked calamari. Drizzle with potato marinade and toss to combine. Season to taste, add croûtons, toss again and serve.