Baked Calamari & Semi-Dried Tomato Salsa
Move over fried calamari! This baked calamari has the perfect crunchy crumbing and is served up with a flavour packed salsa that will leave you wanting more.
Ingredients
- 250 g calamari clean tubes
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon onion powder
- 3 tablespoons polenta
- 3 tablespoons wholemeal breadcrumbs or gluten free alternative
- 50 g semi-dried tomatoes strained
- 2 anchovies tinned
- 1 clove garlic crushed
- 1/2 lemon juiced
- 2 tablespoons water boiling
- Salt & pepper to taste
Ingredients for Salad
- 1 cup rocket leaves
- 8 green olives
- 2 tablespoons parmesan cheese shaved or grated
Ingredients for Serving
- 2 tablespoons chives finely chopped
- 1/2 lemon juiced
Instructions
- Preheat oven to 200ºC fan forced (220ºC electric).
- Cut calamari into rings, rinse well and dry off excess water thoroughly.
- Toss into a large bowl with half the olive oil.
- Mix together onion powder, salt and pepper, polenta and breadcrumbs and coat rings in bowl.
- Place on a lined baking tray, spread out evenly and bake for 10-15 minutes until golden.
- Meanwhile, make the salsa in a blender with semi-dried tomatoes, anchovies, garlic, juice from lemon and boiling water.
- Blitz to a paste.
- Serve calamari with rocket, olive and parmesan salad, semi dried tomato salsa, a sprinkle of chives and remaining lemon.