Spanish Calamari
Ingredients
- CHILLI BUTTER
- 50g butter, softened
- 2 red chillies, seeded and finely
- chopped
- 8 sprigs fresh coriander, chopped
- 20g red onion, finely chopped
- 10g garlic paste
- PINEAPPLE AND PRUNE SALSA
- ½ fresh pineapple, cubed
- 5 sprigs fresh coriander, finely chopped
- 5 prunes, seeded and chopped
- 5ml (1 tsp) black sesame seeds
- 5ml (1 tsp) white sesame seeds
- 45ml (3 tbsp) tarragon vinegar
- 15ml (1 tbsp) olive oil
- 20g chorizo, cut into julienne strips
- 100g Falkland Island calamari
- 30g chilli butter
- 25g pineapple and prune salsa
Instructions
1
For the chilli butter, mix all of the ingredients together and refrigerate.
2
For the pineapple and prune salsa, mix all of the ingredients together and set aside.
3
For the Spanish calamari, heat a frying pan until smoking hot, add 15ml (1 tbsp) olive oil and fry the chorizo for 1 minute. Add the calamari and chilli butter. Remove from heat.
4
Serve warm on toasted bread with pineapple and prune salsa.
