Lemony squid
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cooking Time: | 5 minutes |
| Prep Time: | 10 minutes |
Ingredients
- Mixed baby leaves
- 350 g Easy to Wok Calamari Tubes & Tentacles
- 1 garlic cloves
- sea salt and freshly ground pepper, to taste
- to serve fresh mint leaves
- 1 tsp fresh chilli, chopped
- organic olive oil, for drizzling
- 1 lemon, juiced and zested
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the lemon zest and juice, 2 T olive oil, Chilli and mint in a bowl and season to taste. Mix and set aside.
- Toss the calamari with 2 cloves crushed garlic and the remaining olive oil, then pan-fry in small batches over a high heat for 3–4 minutes until pink and cooked through. Toss the calamari with the baby leaves and dressing.
- Pan-fry the sliced baguette in the pan for 2 minutes, or until golden. Halve the remaining garlic cloves and rub onto the baguette while it’s still hot.
- Serve the calamari with the bruschetta.
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