Rate this recipe

Chargrilled Calamari with Pickled Cucumber, Red Onion and Guacamole

Chargrilled Calamari with Pickled Cucumber, Red Onion and Guacamole

BY

Chargrilled to perfection and served with spicy guacamole, this dish will be a hit.

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 10 mins
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Crush Mag Online Crush Mag Online

Pickled Cucumber and Red Onion
½ C (125 ml) vinegar
½ C (125 ml) sugar
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) salt
1 small cucumber, sliced thinly into half moons
½ red onion, sliced thinly

Calamari
300 g calamari tubes and tentacles, cleaned
olive oil for frying
20 g butter, for frying
zest and juice of 1 lime
salt and freshly ground pepper
few sprigs parsley, roughly chopped
1 tub (200 g) Westfalia Spicy Guacamole

 parsley, chopped, for garnish

Pickled Cucumber and Red Onion
Place the vinegar, sugar, fennel seeds and salt into a small saucepan and place over a low heat until fully dissolved. Pour the pickling liquid over the cucumber and red onion slices and leave to pickle overnight for the best result.

Calamari
Heat a little olive oil in a pan until extremely hot.

Add 10 g of butter together with half of the calamari and sauté for about 25 seconds, or until nicely charred and golden. Season with salt, pepper and a little lime juice and zest. Remove from the pan and repeat with the remaining calamari.

To assemble
Place a generous amount of Westfalia Spicy Guacamole onto each serving plate and top with calamari, pickled cucumber

Pickled Cucumber and Red Onion
Place the vinegar, sugar, fennel seeds and salt into a small saucepan and place over a low heat until fully dissolved. Pour the pickling liquid over the cucumber and red onion slices and leave to pickle overnight for the best result.

Calamari
Heat a little olive oil in a pan until extremely hot.

Add 10 g of butter together with half of the calamari and sauté for about 25 seconds, or until nicely charred and golden. Season with salt, pepper and a little lime juice and zest. Remove from the pan and repeat with the remaining calamari.

To assemble
Place a generous amount of Westfalia Spicy Guacamole onto each serving plate and top with calamari, pickled cucumber and red onion and a scattering of freshly chopped parsley.