Ingredients

Method

• 2 T olive oil
• 250 g Woolworths Patagonian calamari heads and tubes
• 1 x 400 g can chickpeas, drained
• 2 T extra virgin olive oil
• 3 T lemon juice
• 1 red chilli, chopped
• 2 cloves garlic, smashed
• 1 stick celery, finely sliced
• 1⁄2 cup celery leaves, chopped
• 3 T fresh Italian parsley, chopped
• salt, to taste
For the caper aïoli mix:
• 1⁄2 cup good-quality mayonnaise
• 2 T caperberries, chopped
• caperberry brine, to loosen (if necessary)

Method

Ingredients

1. Heat the oil in a large frying pan. Pat dry the calamari using kitchen paper. Pan-fry the calamari over a high heat for 3 minutes.

2. Mix the chickpeas, oil, lemon juice, chilli, garlic, celery, celery leaves and parsley. Mash slightly and season with salt.

3. Serve the calamari on top of the chickpeas and drizzle over the aïoli.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay