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Calamari and cannellini bean salad with tomato-caper dressing
Calamari and cannellini bean salad with tomato-caper dressing
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Spicy calamari grilled to perfection with sun-dried tomatoes, pairs perfectly with a glass of red wine.
Ingredients:
  • 1.5kg baby calamari
  • 2 garlic cloves, crushed
  • 1 fresh long red chilli, deseeded, finely chopped
  • 80ml (1/3 cup) olive oil
  • 110g (1/2 cup) semi-dried tomatoes
  • 20.00 ml salted baby capers, rinsed
  • 40.00 ml chopped fresh continental parsley
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 150g mixed baby salad leaves
Instructions:
  • Begin by using a small sharp knife to separate the calamari hoods from the tentacles. Discard the clear quill from inside the hood and remove the grey skin and flaps. Rinse everything under cold water. Cut the hoods lengthwise and lay them flat for scoring. Then, slice the hoods and tentacles into 4cm sections. In a large shallow dish, mix garlic, chili, and 1 tablespoon of oil. Add calamari and coat well before covering with plastic wrap. Allow the calamari to marinate in the fridge for 2 hours.
  • Combine semi-dried tomatoes, capers, parsley, and remaining oil in a food processor and blend until smooth. Season with salt and pepper to taste.
  • Heat up a barbecue plate or large frying pan on high heat. Cook the calamari for 1-2 minutes on each side until just cooked through. Be cautious not to overcook the calamari to prevent it from becoming tough.
  • In a large bowl, mix together the calamari, tomato mixture, and cannellini beans. Add the salad leaves and toss gently until well combined. Serve on individual plates and enjoy right away.

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