Fresh calamari flash-fried with lemon, garlic and spicy Italian 'nduja sausage for an extra kick. The white polenta is simply cornmeal made with white corn instead of the more common yellow corn.
- 4 small calamari tubes
- 1 cup white polenta, cooked to packet instructions
- 2 tbsp extra-virgin olive oil
- 1 tbsp ‘nduja
- 2 garlic cloves, finely chopped
- ½ lemon, juiced
- 4 garlic cloves, sliced into slithers
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.
- Using a sharp knife, cut squid tubes into thick rings.
- Heat a large frying pan over a high heat. Once hot, add in the olive oil, ‘nduja, garlic, lemon, a pinch of salt and the calamari.
- Cook quickly for 1-2 minutes and remove from heat.
- In another pan warm a little olive oil over high heat. Add in slithers of garlic and cook until golden – be careful not to burn. Remove and dry on paper towel.
- Serve calamari immediately on top of a bed of warm white polenta. Top with another drizzle of lemon juice and the fried garlic pieces.
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