2 large squid (calamari) (about 250 g each), cleaned
2 Tbs olive oil
Lemon wedges, to serve
30 g (1 oz/2 cups) flat-leaf (Italian) parsley leaves (2 bunches)
200 ml (7 fl oz) olive oil
2 tsp salted capers, rinsed and drained
1 garlic clove, finely chopped
Juice of 1 lemon
To make the salsa verde, combine the ingredients in a blender, season to taste and blitz for a minute or two until very smooth, then check the seasoning and adjust if necessary.
To prepare the calamari, heat a chargrill pan or barbecue to a high heat. Score the inside of the calamari with a sharp knife in a crisscross pattern and cut into bite-sized pieces. Place in a bowl, season and toss with olive oil. Grill for a minute on each side until golden brown and just cooked through, then serve drizzled with the salsa verde with lemon wedges to squeeze over.
Credits: Matt Moran's Australian Food by Matt Moran (Murdoch Books, RRP $45.00)
Photo Credits: Will Meppem.