BBQ Calamari with Salsa Verde and Baby Potatoes
Serves: 6
Prep time: 10 minutes
Cook time: 15 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1kg baby washed potatoes
- 1 tablespoon plant-based spread (i.e., olive oil spread or margarine)
- 6 large calamari tubes, cleaned and dried with kitchen paper
- Olive oil, to brush
- 1 teaspoon chilli flakes (optional)
- 2-4 limes, cut into wedges, to serve
- Salt and pepper, to taste
Salsa verde
- 1 cup parsley leaves
- 1 cup basil leaves
- 1 cup mint leaves, plus extra to serve
- 1 tablespoon lemon zest
- 2 teaspoons baby capers
- ½ cup olive oil
- 1 ½ tablespoons red wine vinegar
- Ground black pepper, to taste
Method:
- ADD salsa verde ingredients to a small food processor. Blitz until well combined.
- BRING potatoes to the boil in a large pot of water. Cook for 8-10 minutes or until just soft.
- DRAIN potatoes and transfer to a serving bowl. Top with plant-based spread or margarine and toss gently to combine.
- ALLOW potatoes to cool slightly and toss with 1-2 tablespoons of salsa verde. Set aside.
- PREHEAT barbecue or stovetop grill to high heat.
- BRUSH a little olive oil onto the calamari and season with salt and pepper. Score both sides of the calamari tubes with a sharp knife.
- GRILL calamari for 2-3 minutes each side or until just cooked through. Slice into rings and transfer to a serving platter.
- DRIZZLE salsa verde over calamari and sprinkle with chilli flakes (optional). Add fresh lime and mint.
- SERVE with baby potatoes and a crisp, leafy salad.
What's Great About It:
This quick and easy calamari dish is the perfect summer barbeque recipe. The zesty salsa verde and lime pair perfectly with the chargrilled barbeque flavour of the squid. Ideal for entertaining or even serving on Christmas day, this dish is sure to impress your friends and family.
