ITALIAN CALAMARI & VEGETABLE

YOU WILL NEED:

• 4 small squid

• 1 avocado

• 45g can anchovy fillets

• 1 tablespoon oil

• 3 cloves garlic

• 1 teaspoon chopped parsley

• 1 egg salt, pepper

• 1 cup dry breadcrumbs oil for deep-frying

• 3 tomatoes

• 2 teaspoons finely chopped basil

• 1 green pepper

• 1 small cucumber

• 60g ( 2 oz ) black olives

• 2 teaspoons oregano

• 2 tablespoons oil, extra

• 1 tablespoon white vinegar

• 4 large lettuce leaves

ITALIAN CALAMARI & VEGETABLE RECIPE: 

Drain anchovies, and place in a small bowl. Add 1 clove of crushed garlic, parsley, and oil. Let stand while preparing salad.

Clean squid, cut into thin rings. Lightly beat egg and season with salt and pepper. Dip squid into beaten egg, then toss in breadcrumbs. Heat oil for deep-frying in the frying pan, fry squid rings a few at a time until golden brown, drain on absorbent paper; repeat with remaining squid.

In a large bowl, combine quartered tomatoes, remaining crushed garlic, basil, thinly sliced pepper, peeled and chopped avocado, thinly sliced cucumber, olives, and oregano. Combine extra oil, vinegar, salt, and pepper, and mix well. Add to salad, and toss to combine. 

Wash lettuce leaves, tear them into pieces, place in a serving bowl, and place mixed salad on top of lettuce. Arrange squid attractively around the edge of the salad, and arrange anchovy fillets and marinade in the center of the salad.

Serves 4 to 6

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