TO DRINK: Something fresh and crisp like the sea. Two Oceans Pinot Grigio is a great option
Sea salt and seaweed sprinkled calamari
- 250g calamari tentacles, cleaned
- 45ml (3 tbsp) cake flour
- 10ml (2 tsp) Khoisan sea salt with seaweed
- 45ml (3 tbsp) olive oil
- freshly ground black pepper, to serve
- lemon wedges, to serve
In a colander, rinse the calamari in cold water and dry well with paper towels.
Toss the calamari in the flour and season well.
Heat the oil in a pan and fry the calamari lightly until golden brown. Drain.
Season with the black pepper and serve immediately with the lemon wedges.