Barbecued Calamari with Chickpeas and Preserved Lemon Calamares Asado


Australian Gourmet Traveller recipe for Barbecued calamari with chickpeas and preserved lemon (Calamares asado.)

What you will need

285 gm (1½ cups) dried chickpeas, soaked overnight in cold water, drained

6 cleaned calamari (about 12cm long)

2 tbsp olive oil

2 cups (loosely packed) watercress

2 long green chillies, seeds removed, thinly sliced

½ preserved lemon, rinsed, flesh discarded, rind finely chopped

50 ml each extra-virgin olive oil and Sherry vinegar

80 gm (½ cup) plain yoghurt

  Sofrito 6 long red chillies, seeds removed, coarsely chopped

2 banana chillies, seeds removed, coarsely chopped

6 garlic cloves, coarsely chopped

40 gm (2 tbsp) canned black beans, drained

2 tbsp olive oil

1 tbsp cumin seeds

80 ml (1/3 cup) Sherry vinegar

60 gm light palm sugar, crushed


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