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Categories:
olive oil red pepper tomatoes fennel parsley lemon juice lemon halves chickpea flour paprika rice-bran oil
Viewed: 77 - Published at: 7 years agoIngredients
- 2 teaspoons olive oil
- 2 chorizo sausages medium, thinly sliced
- 1 red pepper seeded, chopped
- 1 pint cherry tomatoes quartered
- 1 bulb baby fennel trimmed, shaved
- 3 sprigs parsley stems removed
- 2 tablespoons lemon juice
- lemon halves, to serve
- squid
- 1 pound squid tubes cleaned
- 1/2 cup chickpea flour
- 1 teaspoon smoked paprika
- 2 tablespoons rice bran oil
Method
- Heat oil in a large frying pan on high. Saute chorizo and pepper 4-5 minutes until chorizo begins to crisp. Remove from pan and cool.
- In a large bowl, toss chorizo mixture, tomatoes, fennel, parsley and lemon juice together. Season to taste. Set aside.
- To make squid, score lightly on both sides, slicing diagonally, to make a crisscross pattern. Cut into 1 inch slices. In a medium bowl, combine flour and paprika. Season to taste. Dust squid in flour mixture, shaking off excess.
- In a medium frying pan, heat oil on high. Saute squid 1-2 minutes, turning once, until crisp and curled. Drain on paper towel. Toss into the salad. Serve with lemon halves.
