Spanish Calamari

June 24, 2013 (Last Updated: January 11, 2019)
Print Recipe

Spanish Calamari

Ingredients

  • CHILLI BUTTER
  • 50g butter, softened
  • 2 red chillies, seeded and finely
  • chopped
  • 8 sprigs fresh coriander, chopped
  • 20g red onion, finely chopped
  • 10g garlic paste
  • PINEAPPLE AND PRUNE SALSA
  • ½ fresh pineapple, cubed
  • 5 sprigs fresh coriander, finely chopped
  • 5 prunes, seeded and chopped
  • 5ml (1 tsp) black sesame seeds
  • 5ml (1 tsp) white sesame seeds
  • 45ml (3 tbsp) tarragon vinegar
  • 15ml (1 tbsp) olive oil
  • 20g chorizo, cut into julienne strips
  • 100g Falkland Island calamari
  • 30g chilli butter
  • 25g pineapple and prune salsa

Instructions

1

For the chilli butter, mix all of the ingredients together and refrigerate.

2

For the pineapple and prune salsa, mix all of the ingredients together and set aside.

3

For the Spanish calamari, heat a frying pan until smoking hot, add 15ml (1 tbsp) olive oil and fry the chorizo for 1 minute. Add the calamari and chilli butter. Remove from heat.

4

Serve warm on toasted bread with pineapple and prune salsa.

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June 24, 2013 (Last Updated: January 11, 2019) By
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