Fried calamari and hot fennel salad with mint

Name: Fried calamari and hot fennel salad with mint
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 12 fresh calamari (gutted; approx. 50-60 g each); 1 Garlic clove; 1 Fennel Tuber; 3 Stem(s) Parsley; 2 stem(s) Mint; 1 small red chili pepper; 4 TABLESPOONS Orange juice; 2 TABLESPOONS White wine vinegar; 7 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 1 TABLESPOON Butter

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

12 fresh calamari (gutted; approx. 50-60 g each)
1 Garlic clove
1 Fennel Tuber
3 Stem(s) Parsley
2 stem(s) Mint
1 small red chili pepper
4 TABLESPOONS Orange juice
2 TABLESPOONS White wine vinegar
7 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
1 TABLESPOON Butter

Directions

1
Peel the violet skin from the calamari, remove the heads and chitin strips (whalebone) from the inside. Rinse from the inside with cold water, dab dry very well.
2
Press the garlic. Clean and wash the fennel and put the tender green aside. Cut or slice the fennel bulb into thin slices. Wash the herbs and shake dry, pluck off the leaves and cut into fine strips.
3
Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Whisk orange juice, vinegar and 5 tbsp. oil. Season with salt, pepper and 1 pinch of sugar. Stir in herbs and chilli.
4
Mix the fennel with the dressing.
5
Let a large frying pan get very hot at high heat. Add the rest of the oil and the calamari and fry for 1-2 minutes until golden brown. Turn the calamari, add garlic and butter. Fry again for another 1 minute, season with salt and pepper.
6
Serve the calamari with fennel salad and the fennel green.