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Photo of Salt & pepper calamari by WW

Salt & pepper calamari

4
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Never dared to cook calamari at home? Trust us, it’s easier than you might think!

Ingredients

Squid, raw

800 g, calamari tubes, cleaned

Lettuce

8 leaf/leaves, small, torn

Beansprouts

150 g

Spring Onions

1 medium, trimmed and thinly sliced on the diagonal

Cucumber

1 individual, medium, quartered lengthways and cut into thin strips

Coriander, fresh

1 tablespoon(s), chopped

Avocado

1 medium, peeled, stone removed, and flesh thinly sliced

Black pepper

2 teaspoon(s)

Salt

1½ teaspoon(s), sea salt flakes

Chilli flakes

½ teaspoon(s), level

Chinese 5 Spice

½ teaspoon(s), level

Olive Oil

1 tablespoon(s)

Lemon

4 slice(s), wedges to serve

Instructions

  1. Cut the calamari tubes in half, from the opening to the tip. Lay them out flat, with the inside facing up, and use a knife to score them diagonally. Then, cut them into 4cm-wide pieces, put in a large bowl and chill until needed.
  2. Arrange the lettuce, bean sprouts, spring onions, cucumber, coriander and avocado on a serving platter.
  3. Pat the calamari dry with kitchen paper. Season with the ground pepper, sea salt, chilli and five spice and toss until evenly coated.
  4. Heat the oil in a large wok over a very high heat. Cook the calamari in 3 batches, turning occasionally, for 2-3 minutes or until golden. Serve with the salad and lemon wedges.

Notes

Make sure the wok is really hot before adding the calamari, otherwise it will stew and become tough.

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