Seared calamari salad recipe
- Cuisine: Modern Australian
- Prep Time: 10 min(s)
- Cook Time: 5 min(s)
- Serves 4 as an entree
Australia’s best known providore, Simon Johnson, says there is nothing better than good food, great friends a good bottle of wine. Simon shares a few dishes using the very best olive oil while cooking from his own private yacht.
Wine match O'Leary Walker Sauvignon Blanc 2012, Adelaide Hills, SA
This fresh, simple and taste-bud tingling dish deserves a wine of a similar style. The calamari is the star here, so make sure the wine doesn’t overwhelm the flavour. This leads us to a lighter white wine, with plenty of acidity, which will act like an extra squeeze of lemon over the dish. This is the perfect occasion for a sauvignon blanc, and the bottle for the job is the vibrant and zippy O’Leary Walker Sauvignon Blanc from the Adelaide Hills. The deliciously fresh 2012 has just been released by the winery, but you might still be lucky and find a bottle of the trophy-winning 2011 vintage in the shops.
Ingredients5 whole calamari, cleaned, scored
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
Colonna extra virgin olive oil
Pinch of salt and cracked black pepper
Balsamic vinegar (aged La Vecchia Dispensa)
1 lime, cut in half
PreparationIn a bowl place the calamari, garlic and chilli. Drizzle with olive oil, salt and pepper.
Heat up the barbecue as it must be very hot for this dish.
Sear the marinated calamari for about 1 minute on each side (maybe a little longer if the calamari is a little thick).
Serve in a bowl on top of the rocket and drizzle with the aged balsamic vinegar, olive oil and a squeeze of lime.
If you enjoyed this Seared calamari salad recipe then browse more Modern Australian recipes, seafood recipes, summer christmas feast recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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