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pan-fried calamari

Pan-fried Calamari with Lemon Mayonnaise & Guacamole

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Spicy Mediterranean-style calamari with punchy flavours from olives and capers.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
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Lemon Mayonnaise

3 egg yolks
1 tsp (5 ml) Dijon mustard
1 C (250 ml) Westfalia Lemon Flavoured Avocado Oil
1 tsp (5 ml) garlic powder
sea salt and freshly ground black pepper

Calamari

1 x 500 g pack frozen calamari tubes and tentacles, thawed
¼ C (60 ml) Westfalia Garlic Flavoured Avocado Oil
50 g pitted kalamata olives, halved
50 g pimento-stuffed green olives, halved
2 shallots, peeled and thinly sliced
1 red chilli, deseeded and sliced
1 green chilli, deseeded and sliced
¼ C (60 ml) baby capers
zest and juice of 1 small lemon
3 Tbsp (45 ml) chopped fresh flat leaf parsley
sea salt and freshly ground black pepper 

To Serve

1 x 200 g tub Westfalia Spicy or Plain Guacamole
fresh lemon or lime wedges

Lemon Mayonnaise

Add the egg yolks and mustard to a mixing bowl and use an electric whisk to combine. Slowly drizzle in the Westfalia Lemon Flavoured Avocado Oil while continuously whisking to emulsify into mayonnaise. Whisk in the garlic powder then season to taste.

Calamari

Dry the calamari well with paper towel before frying. Separate the tubes and the tentacles and then set aside.

Place a large, non-stick frying pan over a medium-high heat. Heat one tablespoon of the Westfalia Garlic Flavoured Avocado Oil and fry the olives, shallots, chillies and capers for 3 minutes to soften. Remove from the pan and place into a bowl.

Wipe the pan with paper towel and add another two tablespoons of Westfalia Garlic Flavoured Avocado Oil. Fry the calamari tubes in batches for one minute per side. Do not crowd the pan with too much at a time. Spoon out and repeat with the remaining calamari tubes. Fry the tentacles separately in the remaining avocado oil for about a minute (they will cook quicker than the tubes).

Once all of the calamari is cooked, return to the pan with the shallot and olive mixture. Add the lemon zest, juice and parsley and toss to combine. Season to taste.

To Serve

Serve immediately with the lemon mayonnaise, Westfalia Spicy or Plain Guacamole, lemon or lime wedges or halves and a portion of skinny fries.

Tip: store any leftover mayo in a tightly sealed jar in the fridge and consume within 3-4 days.