Food Safari's Maeve O'Meara presents this delicious calamari recipe.
- coriander seeds
- Greek olive oil
- light red wine (shiraz)
- lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 2 hours
Clean calamari, remove the tentacles and cut hoods half to make 2 flat pieces.
Score in a criss-cross pattern by banging with the sharp edge of the knife.
Place into a bowl with a large chopped clove of garlic, some crushed coriander seeds, Greek olive oil and light red wine. Cover and leave to marinate for a couple of hours or overnight.
When ready to cook, strain off marinade and cook on a hot grill for about 90 seconds on the first side, turn and cook for 30 seconds on the other side.
Remove to a serving plate and squeeze over lemon juice before serving.