Soffritto,southerncalamari,
saffronorzoandmint
SERVES2-4// PREPTIME 20 MINS// COOK 25 MINS
“ThisdishremindsmeofmytimecookingontheGreekisland
ofSkiathosina littletaverna,”saysGermanchis.“Thefishermen
wouldshowmetheday’scatchformetocreatethedailymenu,
andcalamariwasalwaysa staple.Inthisdish,I’vepaired it with
my mum’s kritharaki (orzo) for the added nostalgia.”
60 ml(¼cup)extra-virgin
oliveoil
½ onion,finelychopped
1 bayleaf
Largepinchofsaffron
threads
250 gmorzoorrisoni
100 mlwhitewine
400 mlvegetablestock
50 gmbutter
6 mintleaves,finelychopped,
plusextraleavestoserve
11/2 tbsplemonjuice(ortotaste)
300 gmsoutherncalamari,
cleaned(seenote), with
wingsattached
SOFFRITTO
25 mlextra-virginoliveoil
1/2 onion,finelychopped
1/2 celerystalk,finelychopped
1/2 garlicclove,finelychopped
1 smallbayleaf
1 redcapsicum,diced
1 tomato,finelychopped
1 Forsoffritto,addoiltoa small
saucepanovermediumheat,
thenaddonion,celery,garlic,
andbayleaf,andfry,stirring
occasionally,untiltranslucent
(6-8minutes).Addcapsicumand
stiroccasionallyuntiltenderorit
startstocatchonthebottomof
pan (6-8 minutes).Repeat with
tomato,stirringoccasionally,
untilmixtureresemblesa stew
(6-8minutes).Keepwarm.
2 Meanwhile,heat2 tbspoilin
a saucepanovermediumheat,
addonionandbayleaf,andfry
untilsoft(6-8minutes).Add
saffronandorzo,stirtocoat
orzowithoil,thenaddwineand
stock,bringtoa simmerand
cook,withminimalstirring,until
orzois al dente(10minutes).
Stirwell,addbutter,mintand
lemonjuice,andseasontotaste.
3 Preheata barbecuetohigh.
Patcalamaridryandclean
insidehoodwithpapertowel.
Brushwithremainingoil,
seasontotaste,thengrill,
turningoccasionally,untillightly
charredandcookedthrough
(4-5minutes).Removefromheat
andcutinto1cm-thickslices.
4 Toserve,transferorzotoa
servingplate,topwithcalamari,
spoonoversoffrittoandgarnish
withextramint.
NoteAskyourfishmonger
tocleanthecalamariforyou.
WinesuggestionA dryrosé,
suchas 2018 Scion Rosé from
Rutherglen, Vic.Lemonwedges(optional),
toserve
POACHEDPRAWNS
1 tbspgrapeseed oil
1 bayleaf
2 sprigsdill
1 garlicclove
2 staranise
1/2 lemon
125 mlwhitewine
8 largerawunpeeledking
prawns(60gm-70gmeach),
deveined
CHARRED-CUCUMBERTZATZIKI
2 Lebanesecucumbers,
halvedlengthwaysand
seedsremoved
100 gmplainGreekyoghurt
1/2 garlicclove,finelychopped
1 tbsplemonjuice
1 tbspextra-virginoliveoil
Bronzeorregularfennel
fronds, to serveKingprawnsand
charred-cucumbertzatziki
SERVES4 ASA STARTER// PREPTIME 35 MINS// COOK 10 MINS(PLUSCOOLING,CHILLING)“LikemostAustralians,I lovechilledprawnsinsummer,”says
Germanchis.“Withmypassionforhomemadeyoghurt– andin
thisinstance,asa tzatzikiwithcharred cucumber – what better
way to serve them.”Pictured p107.1 Forpoachedprawns,
combineingredients(except
prawns)and2 litreswaterin
a saucepan,seasontotaste
withsalt,andbringtojust
belowa simmeroverlowheat,
thenaddprawnstobrothand
poachuntilcookedthrough
(4-5minutes).Removeprawns
frombrothwitha slotted
spoon(discardbroth),
placeontrayandtransfer
torefrigeratortochill.
2 Fortzatziki,preheata
char-grillpanoverhigh
heatora barbecuetohigh.
Grillcucumbers,turning
occasionally, untillightly
charred(3-5minutes),then
coarselygrateintoa bowl.
Drainoffexcessliquid,thenadd
remainingingredientstograted
cucumber,stirtocombineand
refrigeratetochill(2hours).
3 Toserve,placeprawnson
a plateandservewithtzatziki
garnishedwithfennelfronds,
withlemonwedgesontheside.
WinesuggestionA clean, crisp
white,suchas 2018 Mazzini
Pinot Gris from Geelong, Vic.➤