Seafood recipes Archives

Italian recipes

Smoked mussels pasta

30 minutes

Prawns and

Seafood jambalaya

35 minutes

Chilli recipes

Prawns in ginger, chilli and tomato

20 minutes

Curry recipes

Coconut curry mussels

30 minutes

Christmas recipes

Trout salad with beetroot chips

Asian recipes

Thai-style salted chilli squid

10 minutes

Seafood recipes

Smoked salmon crudo

Berry recipes

Maple syrup-cured salmon

Seafood recipes

Seacuterie board

Pan-fried calamari with chickpeas

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T olive oil
250 g Woolworths Patagonian calamari heads and tubes
1 x 400 g can chickpeas, drained
2 T extra virgin olive oil
3 T lemon juice
1 red chilli, chopped
2 cloves garlic, smashed
1 stick celery, finely sliced
1⁄2 cup celery leaves, chopped
3 T fresh Italian parsley, chopped
salt, to taste

For the caper aïoli mix:

1⁄2 cup good-quality mayonnaise
2 T caperberries, chopped
caperberry brine, to loosen (if necessary)

Method

1. Heat the oil in a large frying pan. Pat dry the calamari using kitchen paper. Pan-fry the calamari over a high heat for 3 minutes.

2. Mix the chickpeas, oil, lemon juice, chilli, garlic, celery, celery leaves and parsley. Mash slightly and season with salt.

3. Serve the calamari on top of the chickpeas and drizzle over the aïoli.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

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Apple, honey and almond cake

Chicken in tomato sauce

Smoked mussels pasta

Seafood jambalaya

Prawns in ginger, chilli and tomato

Coconut curry mussels

Trout salad with beetroot chips

Thai-style salted chilli squid

Smoked salmon crudo

Maple syrup-cured salmon

Seacuterie board

Prawn crystal rolls

Beetroot gravadlax

Pan-fried calamari with chickpeas

Pan-fried calamari with chickpeas

Ingredients

Method