Sicilian calamari salad

Sicilian calamari salad

INGREDIENTS

80 ml extra-virgin olive oil (1/3 cup)
1 Spanish onion, thinly sliced
3 tsp raw sugar
50 ml red wine vinegar
60 gm raisins

¼ loaf ciabatta, crusts removed
3 cloves garlic, thinly sliced
1 kg calamari, cleaned, heads thinly sliced and tentacles reserved
3 vine-ripened tomatoes, cut into 2cm pieces
2 tbsp salted baby capers, soaked and drained
½ cup pine nuts, toasted
1 cup coarsely chopped flat-leaf parsley

METHOD

Main

Heat 2 tbsp oil in a frying pan, add onion and cook over low-medium heat, stirring frequently, for 15 minutes or until softened. Sprinkle with sugar, add vinegar and raisins and simmer for 1 minute until reduced by half. Remove from heat and set aside until required.


Preheat oven to 180C. Coarsely tear bread and combine in a large bowl with
2 tsp olive oil and season to taste with sea salt and freshly ground black pepper. Spread bread over an oven tray and cook for 10 minutes or until golden, then cool.


Heat remaining olive oil in a large frying pan, add garlic and sauté for 2 minutes, add calamari and reserved tentacles and cook over high heat for 3 minutes or until just cooked. Season to taste.




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