Tunisian Spiced Calamari & Potato Salad
Method
Place the potatoes in a saucepan, cover with water and cook for 12–15 minutes until tender. Drain and allow them to cool slightly.
Cut the squid tubes into rings.
Toss the squid with half of the olive oil, cumin, paprika, salt and black pepper.
Heat a large non-stick skillet over high heat and cook the squid for 1–2 minutes until just tender. Remove immediately from the heat.
In a small bowl, whisk together the remaining olive oil, lemon juice and harissa.
Combine the potatoes, cherry tomatoes, cucumber, rocket and olives in a large bowl.
Add the warm squid, drizzle with the harissa dressing and toss gently.
Sprinkle with fresh parsley and serve warm or at room temperature.
Squid should be cooked either very quickly or very slowly. For this salad, a quick cook over high heat keeps it tender. Avoid leaving it in the pan for several minutes, as this can make it tough and chewy.
Nutrition Facts
Per serving
