Calamari And Fennel Salad - cooking recipe

Ingredients

2 tsp olive oil
1 None chorizo, chopped
1 None red pepper, seeded and chopped
8 oz cherry tomatoes, quartered
1 bulb baby fennel, trimmed and shaved
1/2 cup parsley leaves
2 tbsp lemon juice
1 lb squid tubes, cleaned
1/2 cup rice flour or chickpea flour
2 tbsp rice bran oil
1 tsp smoked paprika
None None Lemon halves, to serve

Preparation

Heat olive oil in large skillet on high heat. Saute chorizo and pepper 4-5 mins, until sausage is golden. Transfer to large bowl; cool.
Add tomatoes, fennel, parsley and lemon juice to chorizo mixture. Season.
Score squid lightly on both sides, slicing in a criss-cross pattern. Cut into 1-inch slices. Combine flour and paprika in a medium bowl. Season to taste. Dust squid, shaking off excess.
Heat oil in medium skillet on high heat. Cook squid 1-2 mins, turning once, until crisp and curled. Drain on paper towel. Add to salad; toss to combine. Serve with lemon halves.