Salt and pepper squid

Salt and pepper squid

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  • 4
  • Easy
  • Carb Conscious Dairy free Pescatarian
  • 5 minutes
  • 5 minutes
  • Morgenhof Chenin Blanc 2006


  • 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

Cooking Instructions

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


Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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