Pan- fried squid with beetroot hummus
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for Hummus:
- 1 tbsp Ardo garlic diced
- 2 tbsp lemon juice *
- 2 Alion cooked beetroot
- 1 cup Ardo chickpeas
- 2 tbsp tahini (ready to use) *
- 2 tbsp water
- Ingredients for Calamari:
- 1 foodhaus Patagonian Squid
- 1 tbsp Chorio Extra Virgin Olive Oil
- 1 tbsp Maldon sea salt flakes
- 1 pinch Maldon pepper
- 1 lemon (juice and scrap)*
- 1 Multigrain sourdough bread sliced
METHOD
In a casserole, place the chickpeas together with 3 cups of water, cook on a medium-high heat for 15 minutes until the chickpeas are soft. Strain and rinse them with cold water, let them drain and put them in a blender with the rest of the ingredients. Grind until we have a smooth mixture. Clean and wash the squid well under cold running water, place them in a strainer and let them drain well. Then place squid in a bowl and add the lemon zest, olive oil and season with salt and pepper and mix. Place in a non-stick pan to heat on a medium to high heat, after it is well heated place the squid one by one and fry them on all sides for 2-3 minutes on each side. After they get a golden color, add the lemon juice and mix. Remove from the pan and serve with the hummus.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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