Ingredients

Method

• 800 g Patagonian calamari tubes
• Maldon sea salt and freshly ground black pepper
• or mixed peppercorns
• 2 T rice flour
• 125 g melted butter
• extra virgin olive oil
• 30 g fresh mint, chopped
• juice of 3 limes

Method

Ingredients

Heat a large pan over a high heat.
Pat dry the calamari with a cloth, season generously with salt and pepper, and dust with rice flour.
Add the butter and a drizzle of oil to the pan, and allow to heat until the butter starts to bubble.
Add the calamari and stir-fry for 3 to 5 minutes. Be careful not to overcook.
Remove from the heat, sprinkle with the chopped mint and drizzle with lime juice.
Serve immediately with shoestring potatoes or potato crisps
Per serving: 1733.3kJ, 30.9g protein, 31g fat, 2.6g carbs