It’s summertime in Australia which means lazy beach days and plenty of fresh seafood and salads. This delicious calamari salad is the perfect combination of zesty citrus, spicy chilli and freshly caught local seafood. It is also simple and quick to prepare, making it perfect for a summer lunch or dinner after a day at the beach. Just add a glass of crisp white wine and some crusty, fresh baked bread.
1 x squid tube, cleaned and finely sliced
1 blood orange
Juice of 1 lime
Zest of 1 lime
1 red shallot
3 tablespoons of extra virgin olive oil
1 red chilli, deseeded
Prepare the oranges by completely peeling so there is no skin or rind still attached. Slice in to 1cm slices and arrange on a large plate. In a fry pan heat 2 tablespoons of olive oil and add sliced squid, season generously with salt and pepper. Lightly fry until squid is cooked through, be careful not to over cook as you don’t want the calamari to become rubbery. Remove from heat and squeeze on the juice of one lime.
Layer the calamari on top of the oranges. Top with finely sliced red shallot, fresh sliced chilli and lime zest. Drizzle with remaining olive oil and pan juices and serve. Enjoy!