Tuesday, February 8, 2011

Chilli Calamari salad


• 2 long chillies, deseeded, finely chopped
• 2 small red chillies, deseeded, finely chopped
• 3 onions, thinly sliced
• 2 garlic cloves, crushed
• 1 lemon, juiced
• 1 tsp vinegar
• 100ml olive oil
• 500 g calamari

1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

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