Guy Grossi

Presented in 2004

Calamari in padella

(Pan-fried calamari with baked tomato)

Serves 4

A quick simple dish with great flavour return.

8 large roma (plum) tomatoes, cored, halved and deseeded

handful of parsley stalks

2 fresh bay leaves

6 peppercorns

sea salt and freshly ground black pepper

75 ml (2¹/₃ fl oz) olive oil, plus extra for drizzling

800 g (1 lb 12 oz) fresh calamari, cleaned and cut into 3 cm (1¼ inch) pieces

plain (all-purpose) flour, for dusting

100 g (3½ oz) peas

2 garlic cloves, finely chopped

1 chilli, finely chopped

8 basil leaves, torn

juice of ½ lemon

3 tablespoons flat-leaf (Italian) parsley leaves, chopped

Preheat the oven to 120°C (235°F/Gas ½). Place the tomatoes in a deep, small baking tray and add the parsley stalks, bay leaves and peppercorns. Season with salt and pepper before drizzling with the olive oil. Roast in the oven. Allow the tomatoes to cook until the oil starts to bubble and the tomatoes become tender. Remove them from the oven and drain off the oil. Slice in half.

In a large frying pan, heat the 75 ml of olive oil and allow it to become hot before adding the calamari. While the oil is heating up, place the flour in a tray and lightly dust the calamari. Add the calamari to the pan and cook until golden in colour. Add the peas, garlic, chilli and basil leaves and cook until the garlic has gone golden. Season with salt and pepper and the lemon juice, then add in some of the chopped parsley.

In a separate pan, heat up the tomato so that it is hot. Arrange in the middle of each plate, top with the fried calamari, drizzle some olive oil around the plate and garnish with the remaining parsley.

Mirka at Tolarno Hotel.