Calamari Salad with Mint and Dill
Fresh herbs and grilled seafood make a delicious warm salad
Prep Time: prep 20 mins, plus marinating
Cooking Time: cook 5 mins
Serves: makes 4-6 servings
- 2 1 / 4 lb (1kg) small calamari, cleaned
For the marinade
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 garlic clove, minced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp sweet paprika
- 1 / 4 cup olive oil
For the salad
- 2 tbsp fresh lime juice
- 1 / 4 cup extra virgin olive oil
- 2 tbsp chopped dill
- salt and freshly ground black pepper
- 3oz (85g) mache or watercress sprigs
- 12 mint sprigs
- 1 small red onion, thinly sliced
- To prepare the calamari, cut off the tentacles. Cut the body in half lengthwise and score the flesh in diagonal cuts to form a diamond pattern. Cut the tentacles into bite-sized pieces. Place in a bowl.
- To make the marinade, mix together the parsley, mint, garlic, coriander, cumin, and paprika, adding the oil gradually to make a paste. Add the mixture to the calamari and stir to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
- Preheat the broiler. Line the broiler pan with foil. Arrange the calamari on the broiler pan and broil for 4-5 minutes, turning once, until just opaque. Season lightly with salt and pepper and sprinkle with 1 tbsp of the lime juice.
- Meanwhile, shake the oil, dill, and remaining 1 tbsp lime juice in a small jar, season with salt and pepper, then shake again. Combine the mache, mint, and onion on a platter and toss with the dressing. Top with the grilled calamari and serve immediately.
- prep 20 mins, plus marinating; cook 5 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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