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Pan-fried calamari with chilli, garlic and coriander on steamed greens

By Phillippa Cheifitz
2
Easy
10 minutes
5 minutes

Ingredients

  • 300 g calamari tubes and tentacles
  • Olive oil, for frying
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 2 T coriander, finely chopped
  • Sea salt, to taste
  • 250 g any mix of Tenderstem broccoli, sugar snap peas or mange tout, steamed
  • Lime, for squeezing
  • Quinoa and brown rice, cooked according to package instructions, for serving

Method

1. Pat dry the calamari using kitchen paper. Heat 2 T oil in a large pan. Add the calamari and stir fry over a high heat until starting to catch, just cooked and tender. Remove from the heat and stir in the chilli and garlic.

2. Add 3 T olive oil and stir to loosen. Add the coriander and salt. Spoon over the steamed greens. Squeeze over the lime juice and serve with the quinoa and brown rice.