1.5 kg baby calamari
2 garlic cloves, crushed
1 fresh long red chilli, deseeded, finely chopped
1/3 cup olive oil
1/2 cup green olives
1 tbspn capers, rinsed
2 tbspn fresh continental parsley
2 x 400g cans cannellini beans, rinsed, drained
1 stalk celery including leaves
Lemon wedges to serve
Use a small sharp knife to cut the calamari hoods from the tentacles. Remove and discard the clear, hard quill from inside the hood. Peel away the flaps and remove the grey skin. Rinse under cold running water. Cut the hoods lengthways from the opening to tip. Lay the hoods flat, inside up, and score diagonally.
Combine the garlic, chilli and 1 tablespoon of oil in a large shallow dish. Add the calamari and turn to coat. Cover and refrigerate for 2 hours to marinate.
Meanwhile, combine the beans, finely sliced celery and rocket in a large salad bowl. Finely chop the olives, capers and parsley and combine with remaining oil
in a separate bowl. Season with salt and pepper. Add to the salad bowl.
Heat a large frying pan on high. Cook the calamari for 1-2 minutes each side or until calamari is just cooked through (be careful not to overcook the calamari or it will become tough). Add calamari to the salad bowl and gently toss until just combined. Serve immediately with wedges of lemon.