OUR RECIPES

Browse through our amazing Breco Recipes by Jenni Morris

Squid Salad

INGREDIENTS

  • Serves 4-5

  • ½ cup very thinly sliced fennel bulb.

  • 2 tbls finely chopped fennel fronds ( the leaves)

  • 2 tsp lemon zest

  • 1 tbls chopped dill

  • 3 tbls chopped fresh parsley

  • 2 cloves finely crushed garlic

  • 1 red pepper diced

  • 1 red chilli finely chopped

  • 2 long ribs of celery thinly sliced

  • 2 tbls chopped capers

  • 2 cloves crushed garlic

  • ½ cup lemon juice

  • ¾ cup olive oil

  • Salt and pepper to taste

The Squid Tubes

  • 500g Breco squid Tubes sliced into paper thin tubes

  • Flour for dusting

  • Salt to taste

  • Cayenne pepper (optional)

  • Oil for frying

  • METHOD:

  • Season the flour with a little salt and cayenne pepper, dust the calamari tubes in flour.

  • Heat some oil in a frying pan and fry the calamari in small batches till they are just cooked.

  • Mix all the salad ingredients together and add the calamari, let it rest for 30 minutes before serving.

  • © Jenny Morris