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Barbecued calamari, manzanillo olives and macaroni salad

Frank Camorra
Frank Camorra

The barbecue brings added flavour to the calamari in this quickly assembled dish. Ideally, it's best to cook the pasta and let it cool without putting it in the fridge. If you have to cook it the day before, take it out of the fridge an hour before serving.

Robust falvours: Peppery rocket, garlicky alioli and sharp olives partner the calamari.
Robust flavours: Peppery rocket, garlicky alioli and sharp olives partner the calamari. Photo: Marcel Aucar

Ingredients

150g large macaroni pasta

2 medium calamari tubes

160ml olive oil plus a little for the calamari

salt and pepper

2 egg yolks

2 garlic cloves, roasted, peeled and mashed

1 lemon

½ tsp Dijon mustard

1 cup manzanillo olives

2 handfuls rocket leaves

½ cup flat-leaf parsley 

1 tsp smoked paprika

Method

Cook the pasta in lots of well-salted boiling water until well cooked, just past al dente.

Heat a barbecue grill.

Cut the calamari tube in half and lay it flat on a cutting board with the inside of the tube facing up. Score the calamari with a knife in diagonal lines one way then the opposite way to make a diamond pattern. Lightly oil and salt the calamari, grill it for a few minutes on each side, then cool slightly on a plate.

For the alioli, whisk together egg yolks, roasted garlic, one teaspoon of lemon juice and mustard. Whisking continuously, add the oil, starting a little at a time, then in a thin, steady stream, until incorporated. Season to taste.

Slice the calamari into 1cm strips and put in a bowl with the olives, rocket, parsley and pasta and dress well. Squeeze the remaining lemon juice over the salad and mix well. Spoon into a bowl, sprinkle with a little smoked paprika and serve.

Main ingredient:
Squid/Octopus, Olives, Pasta
Cuisine:
Spanish
Course:
Lunch, Side Dish, Starter/Entree, Main-course
Occasion:
Barbecue, Christmas, Dinner Party, Midweek dinner

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