Chilli calamari salad

Cooking Salads Chilli calamari salad

This calamari salad would make an excellent starter for a casual Christmas Day barbecue.

Lables: High protein Low carb Low kilojoule Low sugar Fish free Gluten free Peanut free Sesame free Soy free Tree nut free Wheat free
  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 (or longer in the fridge).
  4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

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2 long red chillies, deseeded, finely chopped
2 small red chillies, deseeded, finely chopped
3 green onions, thinly sliced
2 garlic cloves, crushed
1 large lemon, juiced
1 tbsp balsamic vinegar
100ml extra-virgin olive oil
3kg whole small calamari hoods , cleaned, tentacles reserved
100g rocket, to serve

Adv

Autors
Preparation time
1:10
Cooking time
5
Difficulty
Hard
Serves
12 people
Method
Baking
Category
Salads
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