• In a bowl combine, garlic, ginger, chili and Shore Mariner Pineapple Squid, mixing well to coat
• Preheat a char-grill pan on high. Char-grill squid for 1-2 minutes until tender
• In a salad bowl, combine pineapple, cucumber, spinach and squid
Cook salt and pepper squid as per the pack instructions and serve with dressing
Combine lemon juice, garlic, Dijon mustard, salt and pepper in a bowl
Slowly whisk olive oil into the bowl, whisk sour cream into the mixture
Transfer the dressing into a sealed container and refrigerate for 15 minutes
• Cook rice as per packet instructions, set aside for later.
• In a large pot heat the olive oil over medium heat. Add the onion and garlic and saute for about 5 minutes, stirring regularly until soft and translucent. Add the grated carrots to the pot and cook for another 3 minutes
• Add the wine, crushed tomatoes, basil, oregano, salt and pepper. Stir over medium heat for 5 minutes. Add the cooked rice and stir through.
• Preheat oven to 350 degrees and grease baking dish with olive oil
• Fill each calamari tube about halfway with the rice mixture and place on baking dish. If you have any filling left over add it to the baking dish.
• Drizzle with olive oil and bake, covered, on the bottom rack of your oven for 30 minutes. Remove the cover and bake for an additional 15 minutes.
• Thaw Natural Squid Rings according to packet instructions and set them aside for later.
• Heat oil in a large pan, preferably cast iron, and add onion, stirring occasionally.
• Add garlic, tomato paste, chili flakes, and thyme, and stir well to combine. Cook for 2-3 minuets.
• Increase the heat to high, and add chopped tomatoes, red wine, beef stock, sugar, and olives. Boil until the liquid has reduced. Lower heat and simmer for 15 minutes.
• Add thawed Natural Squid Rings and simmer for another 10 minutes or until squid is tender.
• Once the squid is cooked and tender, season to taste.
• Serve with basil leaves and your favorite toasted artisan bread.
Thaw the Shore Mariner Natural Squid Rings and pat dry with paper towels.
In a shallow bowl, mix together the panko crumbs, paprika, garlic powder, salt, and pepper to create the crumb mixture.
Place the flour in another shallow bowl and the beaten eggs in a third bowl.
Dust the squid rings with flour, shaking off any excess.
Dip the floured squid into the whisked eggs, allowing any excess to drip off and them coat in the panko crumb mixture, pressing gently to make the crumbs stick.
Heat the oil in a large deep sided frying pan over a medium-high heat. Fry the squid in batches for about 2-3 minutes or until the coating is golden brown and crispy.
Use a slotted spoon or tongs to remove the fried squid and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining.
In a small bowl, mix together the mayonnaise, Sriracha sauce, lime juice, and a pinch of salt. Adjust the Sriracha to your taste.
Warm the tortillas according to the package instructions.
To assemble each taco, place a layer of leaves on each tortilla along with red onion, radish and avocado. Add a few pieces of crispy crumbed squid on top of the leaves.
Drizzle a spoonful of the Sriracha mayo over the filling.
Serve your Crispy Squid Tacos with lime wedges on the side for an extra burst of flavor. Enjoy your homemade masterpiece!
See how easy it is to make here:
Heat half of the olive oil over medium heat in a large frying pan. Fry the chorizo slices until they start to crisp, about 3-4 minutes, then remove and set aside. In the same pan cook the squid rings over medium-high heat for 2 minutes until just cooked. Set aside with the chorizo.
Add the rest of the oil to the pan and cook the onion, garlic, and capsicum over medium heat until softened, about 5-7 minutes. Stir in smoked paprika and chilli flakes, cooking for another minute. Add the tomatoes and water to the pan and season with salt and pepper. Simmer gently for 8-10 minutes.
While the sauce cooks, cook the orzo in a pot of boiling salted water until just tender. Drain well and then toss with lemon zest and Parmesan cheese with a little salt and pepper to taste.
Return the chorizo and squid to the tomato sauce and simmer for a few minutes.
Spoon the orzo onto plates or a serving dish, top with the squid and chorizo mixture, garnish with fresh parsley.
Serve in shallow bowls with leaves alongside.