Cumin fried calamari
Cumin fried calamari is a good alternative to fish or meat. Cooked with cumin, paprika, cayenne pepper, lemon rind this is a recipe that will have your mouth watering whilst you cook.
INGREDIENTS
400g cleaned squid tubes
1 tablespoon finely ground cumin
½ teaspoon finely ground paprika
½ teaspoon finely ground cayenne pepper
zest and juice of 1 lemon
2 tablespoons olive oil
500g baby fennel bulbs, trimmed and cut into 8
1 eschallot, finely sliced
60g wild rocket
dressing
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 tablespoon verjuice
¼ cup olive oil
METHOD
Score inside surface of squid in shallow diagonal slashes in a criss-cross pattern. Cut squid into 2cm x 6cm pieces.
Combine cumin, paprika, cayenne pepper, lemon rind and one tablespoon of oil in a medium bowl, season to taste. Cover and refrigerate for 30 minutes. Cook on preheated char-grill plate or barbecue for 1-2 minutes or until cooked to your liking.
Meanwhile, make the dressing by combining all ingredients in a screw top jar and shake well. Pour into a bowl and toss through cooked calamari; set aside to allow the flavours to infuse.
Brush fennel slices with remaining olive oil and season with salt and pepper. Cook on a preheated char-grill plate or barbecue for 3-4 minutes or until tender. Add cooked fennel, eschallot and rocket to the calamari and dressing, toss to coat.
Divide salad among four serving plates and serve with a wedge of lemon or lime.
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