Chargrilled Calamari and Squid Salad

From issue #5.
Photography by Photography by Nick Tresidder.
Chargrilled Calamari and Squid Salad

Serves: 6 - 8


500 grams baby calamari tubes
500 grams baby squid
sea salt and freshly ground pepper
1 packet green tea soba noodles
400 grams asparagus
½ pineapple
½ cup roasted peanuts, roughly chopped

3 kaffir lime leaves
1 red chilli, seeded
¼ cup fish sauce
5 tablespoons grated palm sugar
½ cup fresh lime juice
2 cloves garlic, crushed
2 shallots, finely sliced


Clean the calamari tubes and squid, pulling any loose matter from the hoods. Cut them in half if too large and toss with a little oil. Season.

Bring a pot of salted water to the boil. Drop in the noodles and cook for 4 minutes. Scoop the noodles out with a small sieve and plunge into a bowl of cold water. Drain, toss with a little oil and set aside.

Snap the tough ends off the asparagus and add to the boiling water. Cook until just tender, drain and refresh under cold water. Drain again then cut into short lengths. Peel the pineapple and cut into small wedges. Place in a bowl with the asparagus.Finely slice the kaffir lime leaves and the chilli and combine with the other dressing ingredients in a bowl. Set aside.

Heat a flat grill plate or sauté pan until very hot. Cook the calamari and squid in batches ensuring the pan stays very hot or the seafood will start to stew and become tough. Put the seafood in a bowl as it is cooked. Add half the dressing to the seafood and toss together. Divide the rest of the dressing between the noodles and the asparagus and beans. Toss together.

Place the noodles on a large lipped platter, layer with the asparagus and pineapple then pile the calamari and octopus on top. Scatter over the peanuts. Serves 6-8