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Calamari Starter with Pineapple and Piquantè Pepper Salsa

Serve the starter pre-plated at the table, it will give a festive look to your Christmas table and allows time to propose a toast before self-help at the buffet starts.
Calamari Starter with Pineapple and Piquantè Pepper Salsa
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You Will Need:

Salsa
  • 600 g calamari tubes cleaned and sliced into rings
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) Ina Paarman's Fish Spice
  • extra oil for frying if needed
  • 1 small fresh pineapple, peeled and finely diced
  • 10 piquantè peppers cut into rings or strips
  • 1 small yellow pepper, cored and diced
  • ½ red onion, finely diced
  • ½ cup (125 ml) coriander leaves
To serve
Salsa
  • 600 g calamari tubes cleaned and sliced into rings
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) Ina Paarman's Fish Spice
  • extra oil for frying if needed
  • 1 small fresh pineapple, peeled and finely diced
  • 10 piquantè peppers cut into rings or strips
  • 1 small yellow pepper, cored and diced
  • ½ red onion, finely diced
  • ½ cup (125 ml) coriander leaves
To serve

Method:

Rinse the calamari rings under the cold tap. Pat dry on paper towels. Toss the rings with the olive oil and Fish Spice. Preheat a non-stick frying pan. Stir-fry the calamari rings in batches until just done. Remove from the heat and leave to cool.

Keep covered in a glass bowl until serving time. Prepare all the ingredients for the salsa, cover and store in separate containers in the fridge. To serve, toss all the salsa ingredients together.

Dish up on a bed of lettuce and top with grilled calamari. Drizzle Honey Mustard Dressing over the salad and on the plates.

Sprinkle with Chilli & Garlic Seasoning.

Calamari Starter with Pineapple and Piquantè Pepper Salsa

Serve the starter pre-plated at the table, it will give a festive look to your Christmas table and allows time to propose a toast before self-help at the buffet starts.
Calamari Starter with Pineapple and Piquantè Pepper Salsa

You Will Need:

Salsa
  • 600 g calamari tubes cleaned and sliced into rings
  • 2 T (30 ml) olive oil
  • 2 t (10 ml) Ina Paarman's Fish Spice
  • extra oil for frying if needed
  • 1 small fresh pineapple, peeled and finely diced
  • 10 piquantè peppers cut into rings or strips
  • 1 small yellow pepper, cored and diced
  • ½ red onion, finely diced
  • ½ cup (125 ml) coriander leaves
To serve

Method:

Rinse the calamari rings under the cold tap. Pat dry on paper towels. Toss the rings with the olive oil and Fish Spice. Preheat a non-stick frying pan. Stir-fry the calamari rings in batches until just done. Remove from the heat and leave to cool.

Keep covered in a glass bowl until serving time. Prepare all the ingredients for the salsa, cover and store in separate containers in the fridge. To serve, toss all the salsa ingredients together.

Dish up on a bed of lettuce and top with grilled calamari. Drizzle Honey Mustard Dressing over the salad and on the plates.

Sprinkle with Chilli & Garlic Seasoning.

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