Ingredients
600g calamari
sliced into rings or pieces
2 cloves garlic
minced
19.7ml vegetable oil
1 lemon
juice and zest of
200g fennel
shaved (use a mandolin, potato peeler or knife)
oil spray
2 cups spinach leaves
chopped
Equipment
- 1 char-grill pan or barbecue
- 1 mandolin, potato peeler or knife
Instructions
- Mix calamari, garlic, oil, lemon zest and fennel together and season with salt and pepper.
- Heat char-grill pan or barbecue on high, spray lightly with oil and add calamari mixture.
- Cook calamari for 1-2 minutes moving mixture around frequently to ensure even cooking (you’ll know when it’s cooked when the calamari just turns white).
- Squeeze over lemon juice, toss through spinach leaves and divide among plates.
- Serve now while it’s hot and gorgeous! If you like it lemony, serve with extra lemon wedges on the side.
Notes
Tip
You can barbecue halved lemons to serve with this calamari.
Variation
If you don't like fennel or just can't get it, you could use choko, leeks or even onions.
