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Pan roasted calamari salad with broad beans, baby spinach and fresh chillies
Serves:
Ingredients
- 4 medium sized Calamari
- Zest and juice of 2 limes
- Extra virgin olive oil
- 4 handfuls of baby spinach
- 2 fresh chillies, finely chopped
- 2 handfuls of broad beans, boiled and peeled
Method
Score the inside of the calamari in criss-cross fashion. Add olive oil to a really hot pan, season the calamari and lay in the pan. Sprinkle with lime zest. Chop the calamari into smaller pieces and return to the pan with chillies, broad beans and lime juice. Dress the baby spinach with olive oil and serve.
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