Zesty Calamari Salad

Recipe by Christine Capendale

Serves 4 – 6.

  • Heat the olive oil in a large pan till hot and add the calamari (do it in two batches if the pan is not large enough).  Cook/toss the calamari for about 4 minutes until cooked.
  • Add the butter, capers, spring onion and the garlic and cook for another minute.  Season.
  • Add the zest and lemon juice and remove from the heat.  Taste to adjust the seasoning and cool slightly.
  • Combine the rest of the ingredients (red pepper, olives, chopped parsley, baby tomatoes). Drizzle with a little olive oil, season and serve on the side with the calamari with some crusty bread.
  • This dish can be served warm or room temperature. Garnish with the crispy capers and chargrilled lemons.

TIP: Calamari must be dry and use a very hot pan – I use baby tubes/tentacles.

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