Name: Calamari steak with skordalia
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 600 g potatoes peeled; 5 cloves garlic cloves, peeled; sea salt flakes; 100 g almonds ground; 150 ml fresh chillies 573; 150 ml milk full cream, organic; sea salt and freshly ground black pepper; freshly ground black pepper; 3-4 Tbs vinegar red wine; 8 calamari steaks; 1/2 cup lemon juice only; 1/2 cup fresh chillies 573; sea salt and freshly ground black pepper; 1 Tbs olive oil for frying; lettuce iceberg, to serve

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Ingredients (15)

600 g	potatoes — peeled
5 cloves	garlic — cloves, peeled
	sea salt — flakes
100 g	almonds — ground
150 ml	fresh chillies — 573
150 ml	milk — full cream, organic
	sea salt and freshly ground black pepper
	freshly ground black pepper
3-4 Tbs	vinegar — red wine
8	calamari — steaks
1/2 cup	lemon — juice only

juice

1/2 cup	fresh chillies — 573
	sea salt and freshly ground black pepper
1 Tbs	olive oil — for frying
	lettuce — iceberg, to serve

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Method:

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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