Name: Gluten-free salt and pepper squid
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 270g jar roasted red capsicums; 100g baby rocket; 600g cleaned squid hoods; 14.40 gm sea salt; 40.00 ml black peppercorns; 42.90 gm rice flour; vegetable oil, for deep-frying

Gluten-free salt and pepper squid

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Craft a zesty homemade seasoning blend for gluten-free calamari.

Ingredients:

270g jar roasted red capsicums
100g baby rocket
600g cleaned squid hoods
14.40 gm sea salt
40.00 ml black peppercorns
42.90 gm rice flour
vegetable oil, for deep-frying

Instructions:

- Drain the capsicum, saving 1 tablespoon of the flavorful oil. Slice the capsicum into 1.5cm strips. Combine the capsicum, rocket, and reserved oil in a large bowl, then toss to mix well.
Cut the squid in half, score the inside flesh, then cut it into 4cm pieces. Pat the pieces dry with paper towel.
Grind salt and peppercorns with a mortar and pestle. Mix the ground pepper with rice flour in a large bowl.
In a wok or large saucepan, heat oil over medium-high heat. Coat squid in flour mixture and shake off excess. Deep-fry squid in batches, turning, until light golden and crisp, about 2 minutes. Drain on a paper towel-lined tray.
Toss rocket salad with salt and pepper squid before serving.

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