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.

Serves
4

Preparation

10min

Cooking

5min

Skill level

Easy
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Ingredients

  • 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

Cook's notes

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.

Instructions

  1. Using a sharp knife, cut squid tubes into thick rings.
  2. 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.
  3. Cook quickly for 1-2 minutes and remove from heat.
  4. 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.
  5. 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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