Calamari steak with skordalia

Skordalia is a garlicky mash that can also be served cold. Serve it for dipping with salt-and-pepper calamari strips as a summer starter.
recipe, seafood, calamari,dinner
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Recipe from: 8 February 2016
Preparation time: 15min + Standing time
Cooking time: 5 min


  • 600
    potatoes, peeled
  • 5
    garlic, peeled
  • sea salt flakes
  • 100
    ground almonds
  • 150
    olive oil
  • 150
    full-cream organic milk
  • sea salt flakes and freshly
  • ground black pepper
  • 3-4
    red wine vinegar
  • 8
    calamari steaks
  • 1/2
    freshly squeezed lemon
  • juice
  • 1/2
    olive oil
  • sea salt flakes and freshly ground black pepper
  • 1
    olive oil for frying
  • To serve 1 iceberg lettuce, washed and sliced into thick rounds blanched green beans
Servings: Change Serving


Mix the lemon juice and olive oil and marinade the calamari steaks for 30 minutes.

Boil the potatoes, then mash them.

Grind the garlic with salt until it forms a paste, in a pestle and mortar or with a knife blade.

Mix the garlic paste and almonds into the potatoes, gradually beat in olive oil, then milk. Season, and add red wine vinegar to taste.

Season the calamari and heat one tbsp olive oil in a non-stick pan over a medium-high heat. Fry the calamari for four minutes per side or until opaque and just cooked.

Serve the skordalia with two calamari steaks, and a round of lettuce topped with green beans.

Words and image: Fairlady

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Read more on: calamari  |  dinner  |  recipe  |  seafood

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