Pan-fried calamari salad

January 17, 2016 (Last Updated: January 11, 2019)

The salad is assembled in advance on individual plates and the squid is flash-fried at the last minute.

Pan-fried calamari salad

Serves: 4
Cooking Time: 30 mins


  • 50ml olive oil
  • 10ml red wine vinegar
  • salt and freshly ground black pepper, to taste
  • 200g mixed salad leaves
  • 8 small pineapple slices
  • 50g cashew nuts, toasted
  • 50ml olive oil
  • 1 garlic clove, finely chopped
  • 5ml ginger, finely chopped
  • 1 small chilli, seeded and finely chopped
  • 500g baby calamari tubes, cleaned
  • 45ml soy sauce
  • juice of 1 lemon
  • 30ml salt
  • 30ml cracked black pepper



Mix the vinaigrette ingredients well.


Arrange the salad leaves on individual plates with the pineapple and cashew nuts. Drizzle with the vinaigrette.


Heat a heavy-based frying pan with the olive oil and sauté the garlic, ginger and chilli. Flash-fry the calamari for 3 – 5 minutes. Add the soy sauce and lemon juice. Turn the pieces so that they cook on both sides, for a further 5 minutes. Remove and season.


Place 3 or 4 calamari pieces on each plate. Drizzle with the calamari pan juices and serve immediately.

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