Name: Salt and pepper calamari with roasted capsicum salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 700 gram calamari; 1/3 cup (50g) plain flour; 1 tablespoon cracked black pepper and salt, to season flour; 1/2 cup (125ml) olive oil; lemon wedges, to serve (optional); Roasted capsicum salad; 2 roasted red capsicum, seeded, sliced; 2 tablespoon olive oil; 1 tablespoon balsamic vinegar; 100 gram baby rocket

Ingredients

700 gram calamari

1/3 cup (50g) plain flour

1 tablespoon cracked black pepper and salt, to season flour

1/2 cup (125ml) olive oil

lemon wedges, to serve (optional)

Roasted capsicum salad

2 roasted red capsicum, seeded, sliced

2 tablespoon olive oil

1 tablespoon balsamic vinegar

100 gram baby rocket

Method

1.To separate tentacles from body of calamari, hold body in one hand and grasp head just below eyes. Gently pull two sections apart. Intestines, including ink sac, will come away with head. Remove tentacles by cutting just above eyes. Reserve tentacles.

2.Rinse calamari in cold water. Draw back rim of body and locate quill-shaped pen. Grab hold of pen and gently pull it free. Discard pen.

3.Remove wings from body. Cut calamari in half, remove any mucus and rinse. Score inside of calamari and wings in a criss-cross pattern. Cut into 4cm pieces.

4.Combine flour with salt and pepper in a shallow bowl. Add calamari, wings and tentacles and toss to coat, shaking off any excess.

5.To make salad, combine all ingredients in a bowl. Season to taste and toss to coat.

6.Heat oil in a wok on high. Shallow-fry calamari in batches until just changed in colour and curled. Drain on paper towel. Serve calamari with capsicum salad and lemon wedges.

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Ingredients

Method

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