Salt & Pepper Calamari
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.