Salt & pepper calamari
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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