Salt & pepper squid
Method
(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.
