How to cook: Calamari with tomato and green bean salad

 
Niamh Shields10 April 2012

I love calamari for supper. It's so quick, healthy and delicious. It's also easy to source, cheap and
ethically sound, as it's not over-fished.

I like to use smaller squid that are about six inches long and cut them into rings.

Serves 2

*3 tbsp extra-virgin olive oil
*1 tbsp balsamic vinegar
*sea salt
*freshly ground black pepper
*100g cornmeal or polenta
*2 squid, cleaned, cut into rings
*200g green beans, topped and tailed
*light oil, for deep-frying
*250g cherry tomatoes, halved

Make the dressing by combining the olive oil and balsamic vinegar and stirring. Season to taste.
Place the cornmeal in a shallow bowl and season. Toss the squid in the cornmeal and leave to one side.

Blanch the green beans in boiling water for three to four minutes until they start to soften but are still firm, then run under cold water to stop them cooking.

Heat 5cm oil in a deep pan or a deep-fryer until it reaches 180C on an oil thermometer, or a dropped-in piece of bread makes the oil froth immediately. Fry the squid rings until they start to brown - no more than a couple of minutes. Drain on kitchen paper for a minute or so.

Toss the green beans gently with the tomatoes and the dressing. Serve the calamari on top and eat while warm.

Comfort and Spice by Niamh Shields (£14.99, Quadrille)

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