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Looking for something quick and different? This dish may be for you. All 3 components take no more than a couple of moments each so you can literally have dinner on the table in less than 10 minutes!
I guess I’d classify this as South American since the ingredient that pulls it all together is the chimichurri sauce which is popular in Argentina as an accompaniment to grilled meats.
I used frozen calamari rings (they’re really good). The brand I have is Fisherman’s Pride which is packaged in a see-through bag and can be found with frozen seafood in your supermarket. I took the chance when I spotted them and wasn’t disappointed (see calamari and vermicelli stoup). Up till recently, I always used fresh calamari, but this is a nice ‘go to’ for your freezer compartment.
Chimichurri is a blend of parsley, olive oil, splash of vinegar, squeeze of lemon, salt and red chili flakes. I coated the calmari with the sauce and flash sauteed.
The polenta was made by cooking corn meal in chicken broth until absorbed. It was finished with some parmesan and a pat of butter.
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13 Comments
You can imagine..I saw chimichurri and I clicked !
Great idea….I had never thought of that..
Buying fresh calamari on Wednesday (market day in my neighbourhood!
Thanks!
Cristina, from BA to Paris recently posted..Apologies !!!
Was the wine South American? Perhaps a crisp Mendoza SB? GREG
sippitysup recently posted..My Version of MessHall’s Hog Chop with Cheddar Cheese Grits and Tabasco Butter
Nah … you know the way I cook. Nothing is planned.
It was an Albariño-Chardonnay blend that I’m favoring these days.
Well that’s even better… GREG
sippitysup recently posted..My Version of MessHall’s Hog Chop with Cheddar Cheese Grits and Tabasco Butter
I think I could eat chimichurri with ice cream, I love it that much. This looks great. Again, I might not have thought of the polenta…You always stretch the limits and I absolutely love and admire that.
Flavors of the Sun recently posted..Day of the Dead: The Altars
I started out with the idea to make chimichurri rice and then remembered I had some corn meal from something else, so I went in that direction for something different and used the chimichurri for the calamari. It worked well.
I can have chimi every day. As a matter of fact I am grilling some steaks today and making my own. If it’s the same wine I had with you…its excellent.
Great plating Joan…
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Yes, it’s that Albariño-Chardonnay blend. I haven’t tired of it yet!
what kind of wine did you serve there??
Spanish Quarter Albariño-Chardonnay blend, 2009.
nice….
Love chimichurri and don’t make it enough to do it without a recipe – and with calamari and polenta – YUM!!!
V
Polenta is one of my favorite things in the world, and I must say this is a totally fresh and fun pairing!!
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