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Cumin fried calamari

 
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Cumin fried calamari

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Course: Entree, Lunch
Favourite flavours: Salad, Seafood

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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