Salt & Pepper Calamari

Great served with a cold beer. Our capsicum and chilli jam becomes the perfect spicy dip for this dish.


500g cleaned squid hoods, sliced

1 tsp Pukara Estate Oak Smoked Salt

1 tsp freshly ground Sichuan peppers

1 tbls plain flour

80mL Pukara Estate Premium Extra Virgin Olive Oil

2 tbls Pukara Estate Capsicum & Chilli Jam


In a large bowl mix the flour, salt and spices. In a deep fry pan over a high heat, add the olive oil. Gently toss the squid rings in the flour mixture and throw into hot oil, careful not to overcrowd.

Fry for 2 minutes, turning occasionally. Once cooked, place on a paper towel to drain off excess oil. Transfer to a bowl and serve along side the Capsicum & Chilli Jam.