Ingredients

Method

  • Combine fennel, carrot, parsley, oil and lemon juice to make a salad
  • Combine flour, salt and pepper in a bowl. Halve the calamari lengthways and score inner flesh in a criss-cross lattice pattern. Cut calamari into 5cm square pieces, and combine with garlic and chilli in a bowl for 5 minutes. Coat calamari squares in seasoned flour
  • Melt half the butter and oil in a large frypan or wok until sizzling. Add half the calamari and cook over high heat until calamari has turned white and curled. Remove and keep warm
  • Wipe out pan, before repeating with remaining butter, oil and calamari. Serve immediately with fennel and carrot salad

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