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Calamari recipes

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Calamari rings salad

  • 800g small calamari tubes, cleaned
  • 1 tsp salt
  • 300g small, fresh broad beans or tinned white beans, drained
  • Packet of mixed baby salad greens
  • 4 slices white bread
  • Sunflower oil for frying

For the dressing:

  • 1 clove garlic, finely grated
  • 2 tsp crushed black peppercorns
  • 1 1/2 tsp dried red chilli flaly-. v
  • 1 tsp hot English mustard
  • 1 tsp sugar
  • 2 tsp Kikkoman soy sauce
  • Finely grated zest of large lemon
  • Juice of two large lemons
  • 160 ml olive oil
  • Salt to taste

Whisk together dressing ingredients set aside. Slice calamari on the diagonal into one centimetre rings.

Bring a large pot of salted water to the boil and cook the rings, in batches, for
a minute and a half. Remove and drain.

Add the broad beans to the boiling water and cook for a minute, or until tender-crisp. Plunge into iced water to set the colour. Drain and place in a big bowl with the calamari. Pour over the dressing and set aside for an hour. Just before serving, heat a few millimetres of oil in a small pot.

Tear the bread and fry until golden. Drain on a paper towel and season. Arrange the leaves on a platter. Tip the calamari, beans and their dressing over the leaves, and top with the fried bread and serve.