• Spanish Calamari

    Ingredients

    • CHILLI BUTTER
    • 50g butter, softened
    • 2 red chillies, seeded and finely
    • chopped
    • 8 sprigs fresh coriander, chopped
    • 20g red onion, finely chopped
    • 10g garlic paste
    • PINEAPPLE AND PRUNE SALSA
    • ½ fresh pineapple, cubed
    • 5 sprigs fresh coriander, finely chopped
    • 5 prunes, seeded and chopped
    • 5ml (1 tsp) black sesame seeds
    • 5ml (1 tsp) white sesame seeds
    • 45ml (3 tbsp) tarragon vinegar
    • 15ml (1 tbsp) olive oil
    • 20g chorizo, cut into julienne strips
    • 100g Falkland Island calamari
    • 30g chilli butter
    • 25g pineapple and prune salsa

    Instructions

    1

    For the chilli butter, mix all of the ingredients together and refrigerate.

    2

    For the pineapple and prune salsa, mix all of the ingredients together and set aside.

    3

    For the Spanish calamari, heat a frying pan until smoking hot, add 15ml (1 tbsp) olive oil and fry the chorizo for 1 minute. Add the calamari and chilli butter. Remove from heat.

    4

    Serve warm on toasted bread with pineapple and prune salsa.

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