Lemon, chilli and garlic seared squid with warm bean salad
Calamari or squid, raw
500 g, hoods, cleaned
2 tsp, extra-virgin
fresh red chilli
2 whole, thinly sliced
4 clove(s), crushed
250 g, thinly sliced diagonally
frozen broad beans
1 cup(s), (150g), thawed
canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
1 tbs, chopped
- Cut squid hoods in half lengthways. Using a sharp knife, score the insides in a crisscross pattern. Cut into 5cm pieces.
- Heat olive oil in a non-stick wok over high heat. Stir-fry squid, chilli and garlic for 3-4 minutes or until just cooked. Transfer to a plate and cover with foil to keep warm.
- Reheat wok and stir-fry green beans and broad beans for 2 minutes or until tender. Add cannellini beans, lemon zest and juice. Return squid to wok and toss until hot. Sprinkle with chives.