Salt-and-Pepper Squid
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Salt-and-Pepper Squid

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Serves 4

A quick and refreshing supper for summer. Serve with wild rocket leaves.

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  • 800g Patagonian calamari tubes or rings
  • Freshly ground sea salt and pepper or mixed peppercorns
  • 2tbsp rice flour
  • 125g melted butter
  • extra virgin olive oil
  • 30g fresh mint, chopped
  • juice of 3 limes or lemons


    1. Heat a pan or wok over high heat. Pat dry the calamari and season generously with salt and pepper. Dust with rice flour.
    2. Add the butter and a drizzle of olive 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.
    3. Remove from the heat, sprinkle with the chopped mint and drizzle with lime juice. Serve immediately.

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