Ingredients: (Serves 4)
2 tablespoons red wine vinegar
2 garlic cloves, finely grated
4 anchovies, roughly chopped
¼ cup capers, roughly chopped
1 tablespoon olive oil, plus 2 tablespoons extra
2 thick slices sourdough bread
pinch of salt
2 cups rocket
¼ bunch of mint, leaves picked
¼ bunch of parsley, leaves picked
½ small red onion, thinly sliced
¼ cup currants
¼ cup pine nuts, toasted
4 calamari hoods, cleaned
- Combine red wine vinegar, garlic, anchovies, capers and one tablespoon oil in a medium bowl. Set aside.
- Heat a griddle pan over medium-high heat. Drizzle bread with one tablespoon oil. Toast bread for 2-3 minutes each side or until lightly charred. Tear into bite sized pieces, season with a pinch of salt and place in a medium bowl. Combine with rocket, mint, parsley, red onion, currants and pine nuts.
- Using a sharp knife, slice the calamari hoods open and lightly score the inside surface in a criss-cross pattern at 5mm intervals. Drizzle with remaining one tablespoon oil. Return griddle pan to high heat. Cook calamari for 1-2 minutes or until golden brown and starting to curl up. Roll up, thinly slice and toss through marinade.
Divide salad between plates, top with calamari and drizzle over remaining marinade.
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