Name: Crisp calamari salad
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 2
Ingredients: 2 teaspoon lime zest, grated; 1 tablespoon lime juice, plus 2 tablespoons extra; 1 fresh long red chilli, seeded, finely chopped; 1 tablespoon vegetable or olive oil; 500 gram calamari hoods, cleaned; 1 lime, cut in half; 50 gram asian salad leaves; 1 small red capsicum, thinly sliced; 1 small carrot, sliced into ribbons; 1/4 cup sweet chilli sauce

Ingredients

2 teaspoon lime zest, grated

1 tablespoon lime juice, plus 2 tablespoons extra

1 fresh long red chilli, seeded, finely chopped

1 tablespoon vegetable or olive oil

500 gram calamari hoods, cleaned

1 lime, cut in half

50 gram asian salad leaves

1 small red capsicum, thinly sliced

1 small carrot, sliced into ribbons

1/4 cup sweet chilli sauce

Method

1.Combine zest, 1 tablespoon juice, chilli and oil in a medium bowl. Cut calamari hoods in half lengthwise; score inside surface of each piece with a crisscross pattern. Cut into 5cm pieces. Add calamari to chilli mixture. Cover with plastic food wrap, then chill for 20 minutes to marinate.

2.Heat a barbecue or grill pan over moderate heat. Cook calamari and lime for 2-3 minutes or until calamari is tender and lightly golden.

3.Arrange salad leaves, capsicum and carrot on serving plates. Top salad with calamari. Combine sweet chilli sauce and extra juice. Drizzle sauce over calamari salad. Serve with lime halves.

Calamari Cook quickly at high temperature – barbecue, fry or stir-fry – but don’t overcook.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%