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Salt and pepper squid
| Recipe by: | Maranda Engelbrecht |
| Serves: | 4 |
| Prep time: | 5 minutes |
| Cooking time: | 4 |
- 800 g Patagonian calamari tubes
- Maldon sea salt and freshly ground black pepper
- or mixed peppercorns
- 2 T rice flour
- 125 g melted butter
- extra virgin olive oil
- 30 g fresh mint, chopped
- juice of 3 limes
Cooking Instructions
Heat a large pan over a high heat.
Pat dry the calamari with a cloth, season generously with salt and pepper, and dust with rice flour.
Add the butter and a drizzle of oil to the pan, and allow to heat until the butter starts to bubble.
Add the calamari and stir-fry for 3 to 5 minutes. Be careful not to overcook.
Remove from the heat, sprinkle with the chopped mint and drizzle with lime juice.
Serve immediately with shoestring potatoes or potato crisps
Per serving: 1733.3kJ, 30.9g protein, 31g fat, 2.6g carbs
Wine: Morgenhof Chenin Blanc 2006
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