Calamari should be melt-in-your-mouth tender and soft when cooked correctly.
Ingredients and Method
Calamari should be melt-in-your-mouth tender and soft when cooked correctly.
SERVES 4
Dressing
90 ml olive oil
30 ml lemon juice
grated zest of 1 lemon
1 red chilli, chopped
salt and freshly ground pepper
8 x 100 g calamari tubes, cleaned
30 ml olive oil
Salad
2 small fennel bulbs
4 celery sticks
a small bunch of radishes
half a cucumber, peeled
1 Start with the dressing: mix the olive oil, lemon juice and zest, chilli, salt and pepper.
2 Slice the tubes lengthwise in two. Use a sharp knife to score the inside of the tubes in a crisscross manner. Season with salt.
3 Heat the olive oil in a frying pan until smoking hot and place the calamari scored side down in the pan. With a large ladle or potato masher, push the tubes down for
30 seconds.
4 The calamari will instantly curl up once you lift the masher. Fry it for another 15–30 seconds, place the cooked pieces in the olive oil dressing and leave to marinade.
5 Meanwhile, prepare the salad. Use a mandolin or a potato peeler to cut the fennel, celery and radishes into paper thin slices. Cut the cucumber into thin rounds and mix into the salad.
6 Pour the squid as well as the dressing over the salad and serve.
Nutritional content per serving
1 488 kJ
2.5 g Carbohydrate
14 g Protein
32 g Fat
1 g Fibre
