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Recipes | 28 by Sam Wood
founder, IQS
 

Salt + Pepper Calamari with Green Aioli

Salt and Pepper Calamari with Green Aioli
Photo by: Ella Brodie-Reed
  • 2 servings
  • Prep - 30 mins
    Cooking - 10 mins
  • Total - 40 mins
Salt and Pepper Calamari with Green Aioli
Photo by: Ella Brodie-Reed

Make your own salt and pepper calamari topped with a green aioli and you will enjoy it much more then the store brought variety.  

Servings: 2
Preparation: 30 mins
Cooking: 10 mins

Ingredients

  • 2 large (300g) cleaned squid hoods (see note below).
  • coconut oil, for shallow frying.
  • 1/3 cup rice flour.
  • 2 teaspoons freshly ground black pepper.
  • 3 teaspoons sea salt.
  • 1/2 teaspoon chilli flakes, optional.
  • lemon wedges, to serve.

Salad

  • 2 cups mixed leaves.
  • 1 small Lebanese cucumber, halved lengthways, chopped.
  • 8 cherry tomatoes, halved.
  • 1/2 large avocado, sliced (or one whole small avocado, sliced).
  • dressing of your choice (see note below).

Green Aioli

  • 1/2 cup good-quality mayonnaise.
  • 1 small garlic clove, crushed.
  • 1/2 cup mixed herbs (we used parsley, mint and tarragon)*.
  • pinch sea salt.

Directions

1. Preheat oven to 160°C / 325°F / Gas Mark 3.

2. To make Green Aioli add all ingredients to a food processor and process until well combined. Set aside.

3. Cut squid hoods in half lengthways. Using a sharp knife, score inside of hood in a criss-cross pattern. Cut in half lengthways, then cut each strip crossways into 4 pieces. Pat dry with paper towel.

4. Heat coconut oil in a wok or saucepan over medium-high heat.

5. Combine flour, pepper, salt and chilli flakes in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook in batches, turning occasionally, for 2 minutes or until light golden. Transfer to a baking tray lined with greaseproof paper. Place in oven to keep warm while cooking remaining squid.

6. To make salad combine all ingredients and toss with dressing of your choice.

7. Divide salad, calamari and green aioli between a plate and a lunchbox. Serve with lemon wedges.


Note

Can't find fresh squid hoods? Swap for natural frozen calamari rings (you'll need to thaw these first). Alternatively, use 300g medium green peeled prawns (tails intact) and cook until they change colour.

Not a fan of seafood? We recommend you choose another dinner option from the Meal Plans or choose a meal from our Fast Lunches and Speedy Dinners fact sheet.

Pick a dressing from our Tasty Salad Dressings fact sheet.

You can make the aioli ahead of time. It will last in the refrigerator for up to 5 days.

* Use whatever herbs you have in the fridge.


Paleo option:
Replace rice flour with arrowroot flour.

Make your own salt and pepper calamari topped with a green aioli and you will enjoy it much more then the store brought variety.

Ingredients

  • 2 large (300g) cleaned squid hoods (see note below).
  • coconut oil, for shallow frying.
  • 1/3 cup rice flour.
  • 2 teaspoons freshly ground black pepper.
  • 3 teaspoons sea salt.
  • 1/2 teaspoon chilli flakes, optional.
  • lemon wedges, to serve.

Salad

  • 2 cups mixed leaves.
  • 1 small Lebanese cucumber, halved lengthways, chopped.
  • 8 cherry tomatoes, halved.
  • 1/2 large avocado, sliced (or one whole small avocado, sliced).
  • dressing of your choice (see note below).

Green Aioli

  • 1/2 cup good-quality mayonnaise.
  • 1 small garlic clove, crushed.
  • 1/2 cup mixed herbs (we used parsley, mint and tarragon)*.
  • pinch sea salt.

Directions

1. Preheat oven to 160°C / 325°F / Gas Mark 3.

2. To make Green Aioli add all ingredients to a food processor and process until well combined. Set aside.

3. Cut squid hoods in half lengthways. Using a sharp knife, score inside of hood in a criss-cross pattern. Cut in half lengthways, then cut each strip crossways into 4 pieces. Pat dry with paper towel.

4. Heat coconut oil in a wok or saucepan over medium-high heat.

5. Combine flour, pepper, salt and chilli flakes in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook in batches, turning occasionally, for 2 minutes or until light golden. Transfer to a baking tray lined with greaseproof paper. Place in oven to keep warm while cooking remaining squid.

6. To make salad combine all ingredients and toss with dressing of your choice.

7. Divide salad, calamari and green aioli between a plate and a lunchbox. Serve with lemon wedges.

Note

Can't find fresh squid hoods? Swap for natural frozen calamari rings (you'll need to thaw these first). Alternatively, use 300g medium green peeled prawns (tails intact) and cook until they change colour.

Not a fan of seafood? We recommend you choose another dinner option from the Meal Plans or choose a meal from our Fast Lunches and Speedy Dinners fact sheet.

Pick a dressing from our Tasty Salad Dressings fact sheet.

You can make the aioli ahead of time. It will last in the refrigerator for up to 5 days.

* Use whatever herbs you have in the fridge.


Paleo option:
Replace rice flour with arrowroot flour.