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Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Squid, chorizo, spelt, blood orange and black garlic

Start this recipe a day ahead to soak the spelt.

You'll need

100 gm (½ cup) spelt, soaked in 500ml water in the fridge overnight 200 gm cherry tomatoes, halved 1 small Spanish onion, thinly sliced 1 blood orange, segmented, juice squeezed from membrane and reserved 1 long red chilli, seeds removed, thinly sliced Finely grated rind and juice of 1 lime ½ tsp black garlic paste (or about ½ clove black garlic; see note) 60 ml (¼ cup) olive oil 200 gm fresh chorizo, thinly sliced 500 gm baby squid, cleaned 1/3 cup (loosely packed) baby sorrel (see note) ¼ cup coarsely chopped mixed soft herbs, such as basil, flat-leaf parsley and mint


  • 01
  • Drain spelt, rinse and cook in a large saucepan of boiling water until tender (4-5 minutes). Drain well and transfer to a bowl to cool slightly (5 minutes). Add tomato, onion, blood orange segments and juice, chilli, lime rind and juice, black garlic and 2 tbsp olive oil. Season to taste and cool to room temperature.
  • 02
  • Meanwhile, heat a frying pan over medium-high heat and fry chorizo, turning occasionally, until golden (2-4 minutes). Add to spelt mixture.
  • 03
  • Wipe pan clean and heat remaining oil over high heat. Season squid to taste then fry in batches (without overcrowding pan) until just cooked (1-2 minutes). Add to spelt mixture along with sorrel and herbs, toss to combine and serve.

Note Black garlic paste and bulbs are available seasonally from Tasmanian Black Garlic. The bulbs are also available from select delicatessens. Baby sorrel is available from select greengrocers under the Petite Bouche label. 

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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