Calamari And Fennel Salad Recipe

Name: Calamari And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp olive oil; 1 None chorizo, chopped; 1 None red pepper, seeded and chopped; 8 oz cherry tomatoes, quartered; 1 bulb baby fennel, trimmed and shaved; 1/2 cup parsley leaves; 2 tbsp lemon juice; 1 lb squid tubes, cleaned; 1/2 cup rice flour or chickpea flour; 2 tbsp rice bran oil; 1 tsp smoked paprika; None None Lemon halves, to serve

Servings: persons

2 tsp olive oil
1 None chorizo, chopped
1 None red pepper, seeded and chopped
8 oz cherry tomatoes, quartered
1 bulb baby fennel, trimmed and shaved
1/2 cup parsley leaves
2 tbsp lemon juice
1 lb squid tubes, cleaned
1/2 cup rice flour or chickpea flour
2 tbsp rice bran oil
1 tsp smoked paprika
None None Lemon halves, to serve

1
Heat olive oil in large skillet on high heat. Saute chorizo and pepper 4-5 mins, until sausage is golden. Transfer to large bowl; cool.
2
Add tomatoes, fennel, parsley and lemon juice to chorizo mixture. Season.
3
Score squid lightly on both sides, slicing in a criss-cross pattern. Cut into 1-inch slices. Combine flour and paprika in a medium bowl. Season to taste. Dust squid, shaking off excess.
4
Heat oil in medium skillet on high heat. Cook squid 1-2 mins, turning once, until crisp and curled. Drain on paper towel. Add to salad; toss to combine. Serve with lemon halves.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tsp olive oil, 1 None chorizo, chopped, 1 None red pepper, seeded and chopped, 8 oz cherry tomatoes, quartered, and more.

Yes, Calamari And Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Calamari And Fennel Salad

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