When we came back from our long weekend away on Monday night I had to think on my feet in terms of getting the dinner ready fast. I have a stash of food in the freezer for my little boy, and he had some lamb tagine with rice, and I decided to make this calamari salad for us. It is so fast to make, and I personally think it’s nicer than any restaurant calamari that I’ve had.
I used frozen squids to make this, and they tasted just as good as fresh ones!
I didn’t give any to my little man as he was already having his dinner, but as long as your child is ok with seafood you could leave out the salt and balsamic dressing.
Let me know how it goes for you.
Love, Natalie x
Ingredients (for 2):
1-2 Squids depending on size, sliced into thin rings.
Vegetable oil, enough to cover 5cm bottom of a wok or heavy based pan.
3-4 tbsp plain flour
Pinch of salt and Pepper
1/2 tsp Garlic Powder
1 tsp Oregano
2 Handfuls of Watercress
1 Handful Spinach
Handful of Cherry Tomatoes, halved
Drizzle Olive Oil
Drizzle of Balsamic Vinegar
2 tbsp Mayonnaise
2 Garlic Cloves, Minced
- Heat the oil on a high heat.
- Stir together the flour, salt, pepper, garlic powder and oregano.
- Dip the squid rings into the flour mix and coat well. Drop them into the oil and make sure that its really bubbling away immediately, otherwise wait for the oil to heat a little more.
- Working in batches, keep putting in the squid rings, and cooking for 1-2 minutes. The batter won’t go golden, but will go a pale colour and will look cooked through. Take them out and put them on some kitchen paper to drain.
- Once all of the calamari is done, start putting the salad together and drizzling with the olive oil and balsamic. Pile the calamari on top, and serve with the garlic mince stirred through the mayonnaise.