Chilli Calamari Salad
| Ingredients | ||||||
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2
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Long Red Chillies | deseeded, finely chopped | ||||
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2
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Small Red Chillies | deseeded, finely chopped |
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3
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Green Onions | thinly sliced | ||||
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2
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Garlic cloves | crushed | ||||
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1
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Lemon (large) | |||||
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1 Tbsp
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Balsamic Vinegar | |||||
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100mL
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Olive oil | extra virgin | ||||
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1.5kg
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Calamari Hoods | Small, cleaned | ||||
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Salad
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to serve | |||||
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Cous cous
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to serve | |||||
| Method | ||||||
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1 Place chillies, green onions, 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. |
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2 Score inside flesh of calamari hoods in a criss cross pattern and cut crossways into thick strips. Place calamari strips in a bowl. Drizzle with remaining oil. |
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3 Preheat a greased barbecue plate on high heat. Add calamari strips. Cook for 1 to 2 minutes each side or until curled and just cooked through. (NO MORE!) Add to chilli marinade. Leave to marinate at room temperature for 30 minutes (or longer in the fridge). |
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4 Arrange salad (and also with cous cous if available) on serving plates. Spoon over calamari and chili marinade. Serve. |
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