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How to:

Clean squid

To clean squid, hold firmly and gently remove the head from the body, being careful not to pierce the ink sack. The innards should come away with the head.

Cut the tentacles away from the head below the eyes and discard the eyes.

Pull out the clear, plastic-looking cartilage from the top of the body and pull off the outer skin. Rinse well and drain.

Make:

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Recipe by:	Maranda Engelbrecht
Serves:	4
Dietary considerations:	Low carb / Pescatarian / Dairy free
Category:	Easy / Quick
Prep time:	5 minutes
Cooking time:	5 minutes
Ingredients: 800 g Patagonian calamari tubes Maldon sea salt and freshly ground black pepper or mixed peppercorns 2 T rice flour 125 g melted butter extra virgin olive oil 30 g fresh mint, chopped juice of 3 limes
Cooking instructions: Heat a large pan over a high heat. Pat dry the calamari with a cloth, season generously with salt and pepper, and dust with rice flour. Add the butter and a drizzle of oil to the pan, and allow to heat until the butter starts to bubble. Add the calamari and stir-fry for 3 to 5 minutes. Be careful not to overcook. Remove from the heat, sprinkle with the chopped mint and drizzle with lime juice. Serve immediately with shoestring potatoes or potato crisps Per serving: 1733.3kJ, 30.9g protein, 31g fat, 2.6g carbs
Wine: Morgenhof Chenin Blanc 2006

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If you enjoy this you may want to try:

How to:

Clean squid

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