Potato Salad with Calamari and Anchovies

Potato Salad with Calamari and Anchovies
  1. 1 lb (450g) cleaned, whole calamari (ink and quills removed by fishmonger)
  2. 1 ½ lbs baby potatoes
  3. 3 green onions, sliced
  4. handful fresh mint, chopped
  5. handful fresh cilantro, chopped
  6. 2-3 anchovy fillets, drained and chopped
  7. ¼ cup olive oil plus 1 tbsp for the pan
  8. ¼ cup red wine vinegar
  9. zest and juice of 1 lemon
  10. sea salt and pepper to taste
  11. 2 cups arugula to taste
  1. Place potatoes in a large pot and cover with cold, salted water. Add 1/4 tsp salt. Bring potatoes to the boil and simmer until just tender, drain, and set aside.
  2. Combine green onions, mint, cilantro, anchovies, oil, vinegar, and lemon zest in a serving bowl. Add potatoes and toss to combine. Add sea salt and pepper to taste.
  3. Meanwhile, prepare squid: slice ‘bodies’ into circles, and trim any extra long tentacles from the tentacles. Heat a fry pan over medium high heat with 1 tbsp of oil. Add squid circles and tentacles and stir fry, quickly, until circles are white and tentacles are curly and purple- it only takes about 1 minute. Season with sea salt and juice of ½ a lemon. Toss squid into the potato salad and top with arugula.
  4. Finish with a squeeze of lemon juice.
  1. Serves 4-6