• 12 large calamari tubes
• 1 x 400g tin Cannellini beans, drained
• 1 x 420g jar pickled peppers, drained and sliced
• ½ red onion, sliced
• 30g Italian parsley, chopped
• 100g rocket
• sea salt and black pepper

For The Marinade

• 4 garlic cloves, minced
• ¼ cup olive oil
• juice and zest of 2 lemons
• 2 tsp sweet paprika
• sea salt and black pepper

For The Paprika Mayonnaise

• 1/3 cup mayonnaise
• ½ tsp sweet paprika
• juice and zest of half a lemon
• 1 garlic clove, minced
• 1 tbsp hot water
• ½ tsp sea salt

Step 1
Rinse the calamari tubes under cold running water and pat dry. Place tubes on a board. Using a sharp knife, cut down the ‘seam’, enabling the calamari tube to lie flat on the board. Repeat with the remaining tubes.

Step 2
Score the inside of each calamari tube first in one direction, then the other, creating a criss-cross pattern. Cut the scored calamari into 4cm square pieces.

Step 3
Combine ingredients for the marinade and pour over the scored calamari squares. Allow to stand for 30 minutes.

Step 4
Heat a griddle pan until smoking hot. Cook calamari in batches for 2 to 3 minutes until golden and cooked through.

Step 5
Combine ingredients to make the paprika mayonnaise. Toss together Cannellini beans, peppers, red onion and parsley. Season well.

To Serve Top bean mixture with calamari tubes and rocket. Serve with a dollop of paprika mayonnaise on the side.

Text and image: Fairlady