Recipes Chilli calamari salad

Recipes Chilli calamari salad

Recipes Chilli calamari salad

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

Ingredients

  • 2 long reddish chillies, deseeded, finely cut
  • 2 small red chillies, deseeded, finely chopped
  • 3 green onions, thinly sliced up
  • 2 garlic clove cloves, crushed
  • 1 large lemon, juiced
  • 1 tablespoon balsamic vinegar
  • 100ml extra-virgin olive oil
  • 3kg whole small calamari hoods (see tip), cleaned, tentacles set aside
  • 100g rocket, to function

Method

  • Step 1 Place chillies, green onions, garlic clove, 1/4 mug lemon juice, vinegar and 1/3 mug oil in a great ceramic bowl. Time of year with salt and pepper and stir to combine.
  • Stage 2 Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari pieces and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.
  • Stage 3 Preheat a greased barbecue plate on high heat. Add calamari pieces and tentacles. Cook for 1 to 2 moments each side or until curled and just cooked through. Increase chilli marinade. Leave to marinate in space temperature for 30 minutes (or longer in the fridge).
  • Step 4 Arrange rocket on helping dishes. Spoon over calamari and chilli marinade. Serve.