ZESTY CALAMARI SALAD

This combination of calamari, capers, tomatoes and lemon is an absolute favourite – especially in summer for a quick supper or lunch.  Also perfect to serve it as a starter – sharing al fresco style!  Serve it warm or at room temperature.

Serves 4-6

(TIP: Calamari must be dry and use a very hot pan – I use baby tubes/tentacles)

20 ml​   olive oil

40 g​     butter

400 g   ​baby calamari tubes and heads (or use tubes only), sliced or keep whole

2​          garlic cloves, crushed

45 ml​   capers, drained and dried with paper towel, lightly chopped

60 ml​   spring onion, chopped

45 ml​   lemon juice

​            Zest of 2 lemons

125 ml ​finely chopped red pepper

100 g​   kalamata olives, pitted and halved

​            Salt and black pepper for seasoning

​            handful chopped parsley

200 g   baby tomatoes – chopped/halved

2          ​lemons, halved and charred

Crispy fried capers for garnish

 

  • Heat the olive oil in a large pan till hot and add the calamari (do it in two batches if the pan is not large enough).  Cook/toss the calamari for about 4 minutes until cooked.
  • Add the butter, capers, spring onion and the garlic and cook for another minute.  Season.
  • Add the zest and lemon juice and remove from the heat.  Taste to adjust the seasoning and cool slightly.
  • Combine the rest of the ingredients (red pepper, olives, chopped parsley, baby tomatoes). Drizzle with a little olive oil, season and serve on the side with the calamari with some crusty bread.

This dish can be served warm or room temperature. Garnish with the crispy capers and chargrilled lemon