Calamari and chilli salad

Calamari with a kick.
 

Recipe from: 14 October 2011
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 200
    g
    calamari tubes
  • 1
    red pepper - sliced
  • 1/2
    red onion - sliced
  • 1/2
    packet sugar snap peas
  • 2
    cloves garlic - grated
  • 2
    Tbs
    cajun spice
  • A large lemon wedge
  • Small bunch coriander
  • 1
    handful of rocket
  • Sesame oil
Servings: Change Serving
 
 

Method

 

Place the calamari in a bowl with the Cajun spice and a little oil and mix well.

Heat a little oil in a pan/wok and add the onions, red pepper, sugar snaps and garlic and toss for a minute or 2.

Add the calamari and toss again for 3 minutes.

Add the coriander and rocket and warm through (1 minute).

Take off the heat and squeeze over the lemon.

Serve immediately as a warm salad.


Reprinted with permission of Chef Caro.

To visit Chef Caro’s blog, click here.

 

Read more on: chilli  |  salad
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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