You Need:
- 1 pack Chilli Garlic Calamari
- 1/2 tablespoon sweet spanish paprika
- 1/2 tablespoon freshly ground cumin
- extra virgin olive oil
- 1 handful flat-leaf parsley, chopped
- 400g can chickpeas, drained
- juice of 1 lemon
- 1 punnet of cherry tomatoes, quartered
- 1 handful mint, roughly chopped
- 1 handful mint, roughly chopped
- 1 tablespoon sherry/red wine vinegar
Method:
- Put calamari in a bowl and toss to mix thoroughly with 1 tablespoon oil, paprika dn cumin
- In a bowl, combine the tomatoes, chickpeas and mint, season with salt, pepper, vinegar and 2 tablespoons oil
- Heat a barbecue or wok to very hot and cook stirring constantly 30-40 seconds until just coloured. Season with salt, remove from heat and squeeze over the lemon juice
- make a bed of the chickpea salad on individual plates and top with the warm calamari and its juices
Suggestions: Try blanched, shelled broad beans instead of chickpeas. Also try with Prawn & Calamari Medley.
