Main Meals

Seared calamari and vegetables on cos

4
Easy
15 minutes
10 minutes
Wine/Spirit Pairing
Morgenhof Chenin Blanc 2005

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Ingredients

Method
  • 500 g calamari steaks, sliced into strips
  • olive oil
  • 400 g ready-to-use julienne vegetables
  • sea-salt flakes
  • a good pinch of crushed red chillies
  • For the cos

  • 2 cos lettuces, trimmed and halved lengthways,
  • lightly moistened with olive oil and seasoned.

Method

Ingredients

Moisten the calamari with olive oil and set aside. Do the same with the vegetables.
Heat a pan until very hot.
Mix the lemon juice with the salt and chilli, and set aside.
Sear the oiled calamari over a high heat, in batches if necessary, stirring to prevent catching.
Toss with the seasoned lemon juice. Sear the vegetables in the same pan. Mix with the calamari. Check seasoning and spoon over the lettuce.

Cook’s tips: Baby calamari tubes work well too, or try strips of tender steak or chicken fillet instead of calamari. If you like, serve a bowl of hot Chinese noodles on the side.

Per serving: 685kJ, 20.1g protein, 5.7g fat, 8.5g carbs

TASTE’s take:
Make sure your pan is hot, hot, hot. Fast searing makes for tender calamari. It’s 30 seconds or 30 minutes for calamari – nothing in between.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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