Salad Of Baby Squid With Mint, Chilli And Baby Tomatoes
Servings: 6
Ingredients
500g baby squid, cleaned
500g calamari tubes, cleaned and cut into rings
Generous grindings of NOMU Seafood & Fish Grinder
NOMU Sea Salt
Glugs of NOMU Extra Virgin Olive Oil
5 cloves garlic, finely crushed
2 large fresh red chillies, chopped
Juice and zest of 3 lemons
200g mixed punnet of red and yellow baby tomatoes
15g flat leaf parsley, chopped
Handful of fresh mint, chopped
Directions
Use a paper towel to pat the squid and calamari dry and season with NOMU Seafood & Fish and a pinch of Sea Salt.
Gently heat a large frying pan with a glug of Olive Oil and cook the baby squid and calamari in small batches. Try and keep the heat moderate so as not to brown the squid. The squid will cook quickly, about 2 minutes each side.
Cool the cooked squid as quickly as you can and place in a bowl with all the garlic, fresh chilli, lemon juice, zest and lots and lots of Olive Oil. For fantastic flavour, marinate the squid overnight in the fridge.
Squish or pinch the tomatoes between your fingers into the bowl and mix them through the salad. When ready to serve, simply toss through the freshly chopped mint and parsley.
Ingredients
500g baby squid, cleaned
500g calamari tubes, cleaned and cut into rings
Generous grindings of NOMU Seafood & Fish Grinder
NOMU Sea Salt
Glugs of NOMU Extra Virgin Olive Oil
5 cloves garlic, finely crushed
2 large fresh red chillies, chopped
Juice and zest of 3 lemons
200g mixed punnet of red and yellow baby tomatoes
15g flat leaf parsley, chopped
Handful of fresh mint, chopped
Directions
Use a paper towel to pat the squid and calamari dry and season with NOMU Seafood & Fish and a pinch of Sea Salt.
Gently heat a large frying pan with a glug of Olive Oil and cook the baby squid and calamari in small batches. Try and keep the heat moderate so as not to brown the squid. The squid will cook quickly, about 2 minutes each side.
Cool the cooked squid as quickly as you can and place in a bowl with all the garlic, fresh chilli, lemon juice, zest and lots and lots of Olive Oil. For fantastic flavour, marinate the squid overnight in the fridge.
Squish or pinch the tomatoes between your fingers into the bowl and mix them through the salad. When ready to serve, simply toss through the freshly chopped mint and parsley.
Ingredients
500g baby squid, cleaned
500g calamari tubes, cleaned and cut into rings
Generous grindings of NOMU Seafood & Fish Grinder
NOMU Sea Salt
Glugs of NOMU Extra Virgin Olive Oil
5 cloves garlic, finely crushed
2 large fresh red chillies, chopped
Juice and zest of 3 lemons
200g mixed punnet of red and yellow baby tomatoes
15g flat leaf parsley, chopped
Handful of fresh mint, chopped
Directions
Use a paper towel to pat the squid and calamari dry and season with NOMU Seafood & Fish and a pinch of Sea Salt.
Gently heat a large frying pan with a glug of Olive Oil and cook the baby squid and calamari in small batches. Try and keep the heat moderate so as not to brown the squid. The squid will cook quickly, about 2 minutes each side.
Cool the cooked squid as quickly as you can and place in a bowl with all the garlic, fresh chilli, lemon juice, zest and lots and lots of Olive Oil. For fantastic flavour, marinate the squid overnight in the fridge.
Squish or pinch the tomatoes between your fingers into the bowl and mix them through the salad. When ready to serve, simply toss through the freshly chopped mint and parsley.
Ingredients
500g baby squid, cleaned
500g calamari tubes, cleaned and cut into rings
Generous grindings of NOMU Seafood & Fish Grinder
NOMU Sea Salt
Glugs of NOMU Extra Virgin Olive Oil
5 cloves garlic, finely crushed
2 large fresh red chillies, chopped
Juice and zest of 3 lemons
200g mixed punnet of red and yellow baby tomatoes
15g flat leaf parsley, chopped
Handful of fresh mint, chopped
Directions
Use a paper towel to pat the squid and calamari dry and season with NOMU Seafood & Fish and a pinch of Sea Salt.
Gently heat a large frying pan with a glug of Olive Oil and cook the baby squid and calamari in small batches. Try and keep the heat moderate so as not to brown the squid. The squid will cook quickly, about 2 minutes each side.
Cool the cooked squid as quickly as you can and place in a bowl with all the garlic, fresh chilli, lemon juice, zest and lots and lots of Olive Oil. For fantastic flavour, marinate the squid overnight in the fridge.
Squish or pinch the tomatoes between your fingers into the bowl and mix them through the salad. When ready to serve, simply toss through the freshly chopped mint and parsley.
