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Salt & pepper squid

Difficulty Easy
Season Autumn
Preparation 5 mins
Cooking 20 mins
Shoreleave Fish


(This recipe was created by Nadeem Turkyah.) Serves 4 as a starter.

Diagonally score calamari with a sharp knife, then set aside.

Mix the white, black and Szechuan pepper with the flour in a large bowl.

Gently toss the fresh calamari through the pepper mix.

Heat a little cooking oil in a pan on med/high (or barbecue). Add calamari and cook until crispy. Remove and rest while you make the harissa paste.

To make the paste, put all the ingredients in a blender and blend for two minutes until smooth.

Lightly toss the calamari through the paste.

To serve

Serve with local cos lettuce or lemon wedges, as desired.

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