Lemon, chilli and garlic seared squid with warm bean salad
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
For a quick seafood dinner that doesn’t take long to put together, this is definitely the go-to dish. Stir-fried squid with chilli and garlic they taste so fresh and delicious, especially when partnered with this bean filled salad.
Ingredients
Calamari or squid, raw
500 g, hoods, cleaned
Olive oil
2 tsp, extra-virgin
Fresh red chilli
2 whole, thinly sliced
Garlic
4 clove(s), crushed
Green string beans
250 g, thinly sliced diagonally
Frozen broad beans
1 cup(s), (150g), thawed
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Lemon zest
1 tsp
Lemon juice
2 tbs
Fresh chives
1 tbs, chopped
Instructions
1
Cut squid hoods in half lengthways. Using a sharp knife, score the insides in a crisscross pattern. Cut into 5cm pieces.
2
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.
3
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.
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