Name: Calamari and fennel salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 chorizo, chopped; 1 red capsicum, seeded, chopped; 250 gram punnet cherry tomatoes, quartered; 1 bulb baby fennel, trimmed, shaved; 1/2 cup parsley leaves; 2 tablespoon lemon juice; 500 gram squid tubes, cleaned; 1/2 cup rice flour or chickpea flour; 2 tablespoon rice bran oil; 1 teaspoon smoked paprika; lemon halves, to serve

Calamari and fennel salad

Golden, crispy squid is beautiful tossed with salty chorizo fresh vegetables and fragrant fennel. Serve with a squeeze of fresh lemon to create a zesty, light Summer salad.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

2 teaspoon olive oil

1 chorizo, chopped

1 red capsicum, seeded, chopped

250 gram punnet cherry tomatoes, quartered

1 bulb baby fennel, trimmed, shaved

1/2 cup parsley leaves

2 tablespoon lemon juice

500 gram squid tubes, cleaned

1/2 cup rice flour or chickpea flour

2 tablespoon rice bran oil

1 teaspoon smoked paprika

lemon halves, to serve

Method

1.Heat olive oil in large frying pan on high. Saute chorizo and capsicum 4-5 minutes, until sausage is golden. Remove from pan and cool.

2.In a large bowl, toss chorizo mixture, tomatoes, fennel, parsley and juice together. Season. Set aside.

3.Score squid lightly on both sides, slicing in a criss-cross pattern. Cut into 3cm slices. In a medium bowl, combine flour and paprika. Season to taste. Dust squid, shaking off excess. Heat oil in medium frying pan on high. Fry squid 1-2 minutes, turning once until crisp and curled. Drain on paper towel. Toss through salad. Serve with lemon halves.

Women's Weekly Food