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Argentine · Starter
Charred Calamari Salad
Baby squid seared in a ripping-hot pan until blistered and crisp, piled over a cool salad of avocado, cherry tomato, red onion and parsley. Lemon and chile keep it bright; the avocado adds a creamy counterpoint.
- YieldServes 6
- Hands-on45 min
- Total47 min
- Difficulty
Ingredients
Salad
- 4lemons, halved and juiced
- 4medium Hass avocados, halved, pitted, peeled and cut into 1 cm cubes
- 225 gcherry tomatoes, halved
- 2small red onions, very thinly sliced
- 1 bunchsmall flat-leaf parsley, leaves picked and minced
- 120 mlextra virgin olive oil, half for the salad, half for the squid
- to tastecoarse salt
Salad
- 1 tspcrushed red pepper flakes, or to taste
Calamari
- 450 gcleaned baby calamari, tentacles separated from the bodies
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