Name: Barbecued calamari with chickpeas and preserved lemon (Calamares asado)
Prep time: 45 min
Cook time: 70 min
Total time: 115 min
Yield: 4
Ingredients: 285 gm dried chickpeas, soaked overnight in cold water, drained (1½ cups); 6 cleaned calamari (about 12cm long); 2 tbsp olive oil; 2 cups (loosely packed) watercress; 2 long green chillies, seeds removed, thinly sliced; ½ preserved lemon, rinsed, flesh discarded, rind finely chopped; 50 ml each extra-virgin olive oil and Sherry vinegar; 80 gm plain yoghurt (½ cup); Sofrito; 6 long red chillies, seeds removed, coarsely chopped; 2 banana chillies, seeds removed, coarsely chopped; 6 garlic cloves, coarsely chopped; 40 gm canned black beans, drained (2 tbsp); 2 tbsp olive oil; 1 tbsp cumin seeds; 80 ml Sherry vinegar (1/3 cup); 60 gm light palm sugar, crushed

“The barbecued seafood at Porteño rocks, especially the calamari. Would you ask the chefs for their recipe?”

Harvey Read, Erskineville, NSW

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Ingredients

285 gm dried chickpeas, soaked overnight in cold water, drained (1½ cups)

6 cleaned calamari (about 12cm long)

2 tbsp olive oil

2 cups (loosely packed) watercress

2 long green chillies, seeds removed, thinly sliced

½ preserved lemon, rinsed, flesh discarded, rind finely chopped

50 ml each extra-virgin olive oil and Sherry vinegar

80 gm plain yoghurt (½ cup)

Sofrito

6 long red chillies, seeds removed, coarsely chopped

2 banana chillies, seeds removed, coarsely chopped

6 garlic cloves, coarsely chopped

40 gm canned black beans, drained (2 tbsp)

2 tbsp olive oil

1 tbsp cumin seeds

80 ml Sherry vinegar (1/3 cup)

60 gm light palm sugar, crushed

Method

Main

1.Cook chickpeas in a saucepan of boiling water over medium-high heat until tender (50 minutes-1 hour), drain and set aside.

2.Meanwhile, for sofrito, process chillies, garlic and black beans in a food processor until finely chopped. Heat oil in a frying pan over medium heat, add chilli mixture, reduce heat to low and stir occasionally until dark in colour (30-35 minutes). Add cumin, stir to combine. Transfer to a food processor, add vinegar and sugar, process until smooth and season to taste.

3.Heat sofrito in a frying pan over medium heat. Add chickpeas, cook until warmed through (5-8 minutes), season to taste and keep warm.

4.Heat a barbecue or grill to high heat. Combine calamari and oil in a bowl, season to taste and char-grill, turning once, until just cooked (2-3 minutes). Set aside to rest (1 minute), then slice into 1cm strips.

5.Combine watercress, chilli and preserved lemon rind in a bowl, drizzle with olive oil and vinegar and season to taste.

6.Spoon chickpea mixture over platter, scatter calamari over, drizzle with yoghurt, scatter watercress salad over and serve.

Note You’ll need to begin this recipe a day ahead.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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