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15 minutes

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5 minutes

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15 minutes

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Pizza recipes

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Salt-and-pepper squid with summer salsa

10 minutes

Salt-and-pepper squid with summer salsa

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

800 g calamari tubes
500 g rice flour
1 T sea salt
2 T freshly ground black pepper
1/2 cup vegetable oil

For the salsa, mix:

4 ripe tomatoes, chopped
1 red onion, chopped
1/2 cup coriander, chopped
1-2 fresh chilli, chopped
1 T malt vinegar
2 T olive oil
1/2 lemon, juiced

Method

Rinse and clean the squid tubes and pat dry before slicing into rings.

In a mixing bowl, mix the rice flour, salt and pepper until combined.

Place a large pan over a medium to high heat and add the oil. Dust the squid rings in the seasoned flour, then fry, in batches, for 1 to 2 minutes or until crisp, golden and tender.

Remove using a slotted spoon and drain on kitchen paper.

Serve hot topped with the salsa.

Spinach lasagne

Pot bread

Italian fondue

Mozzarella and roast red pepper salad

Orange sorbet and easy French vanilla ice cream

Double cheese souffle

Citrusy seafood salad

Seasonal gazpacho

Labneh meze platter with bubble bread

Home-made lemonade

Duck egg ravioli with exotic mushroom sauce

Spring pea and Parmesan “Quiche Lorraine”

Smoked chicken and mushroom pasta

Meat-free mushroom and artichoke polenta pizza

Salt-and-pepper squid with summer salsa

Salt-and-pepper squid with summer salsa

Ingredients

Method