Grilled Calamari & Chips

Serves: 2-4
Duration: 60 minutes

Calamari grilled on the charcoal Hibachi dressed with lemon, garlic, salt, rosemary and oregano. Served with olive oil roasted potatoes.

INGREDIENTS:
4 tbsp lemon juice
1 medium garlic clove, finely crushed
2 tsp dried oregano
1 tsp fresh rosemary, finely chopped (keep a bunch for rubbing the calamari)
½–1 tsp chilli flakes (to taste)
½ tsp Maldon salt
3 tbsp extra virgin olive oil

4–5 medium Desiree potatoes, cut into large wedges (peeled optional)
2–3 tbsp ghee or extra virgin olive oil
Maldon salt

2 whole squid (around 300g each), cleaned
Maldon salt
White pepper
1 tsp dried oregano

METHOD:
Begin by making the basting. Whisk together lemon juice, a little crushed garlic, Maldon salt, chilli flakes, dried oregano and chopped rosemary. Dive this into two portions, reserving one for basting and the other for finishing. 

Place the potatoes into a pan of well-salted cold water and bring them to the boil. Simmer until they are just tender and beginning to break at the edges, then drain carefully and allow them to steam dry in a colander. Meanwhile, heat the oven to 210°C and place a heavy roasting tray or cast iron pan inside to heat through. Once hot, add the ghee or olive oil, swirling to coat the base generously. Carefully add the potatoes, turning them lightly in the fat, then season with salt and roast for 30 to 40 minutes, turning occasionally, until they are deeply golden and crisp on the outside with a fluffy interior.

While the potatoes roast, prepare the calamari. Separate the head from the body, cutting the tentacles just below the eyes and removing the beak from the centre. Clear out the body, removing the innards and cartilage, and keep the skin intact for flavour. Lightly score the body in a shallow crosshatch pattern, then pat everything completely dry inside and out, avoiding rinsing under water as this will hinder proper charring.

Heat a grill or hibachi until very hot. Lightly season the squid with sea salt, white pepper and oregano. Place the tentacles onto the grill first, followed by the bodies, flat side down. Cook quickly over high heat for about one and a half to two minutes per side, turning once, until the squid is just opaque and lightly charred. As it cooks, baste lightly with the reserved dressing, being careful not to overdo it so the heat remains high and dry.

Transfer the calamari to a serving plate and immediately dress it with the remaining fresh dressing. Serve alongside the crisp potatoes, with fresh lemon juice.