Scored calamari with peach, pea, lime and coriander salsa Recipe

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@eatout_southafrica

Scored calamari with peach, pea, lime and coriander salsa

This calamari is served with an inspired fresh, fragrant salsa. Pair with a crispy, zesty glass of Nederburg's The Young Airhawk.

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

calamari

mango

Nederburg

Ingredients

2T canola oil, for frying

4 calamari steaks, scored diagonally

1 lime, juiced

For the peach salsa:

2 peaches or nectarines, roughly chopped

2 granadillas, seeds and juice

10g coriander, roughly chopped

sugar-snap peas, blanched and roughly chopped

mange tout, blanched and roughly chopped

1 lime, juiced

pea shoots, to garnish

Salt and freshly ground white pepper, to taste

Method

1. Heat a little oil in a non-stick frying pan over medium to high heat. Pat the calamari with a dry cloth then pan fry scored side down until golden.
2. Mix all the salsa ingredients together.
3. Serve the calamari with the peach salsa.

Wine pairing

Pair with a crispy, zesty glass of Nederburg's The Young Airhawk, a wooded sauvignon blanc with notes of fig and asparagus on the nose. It's also great with other seafood, chicken and pasta dishes.

Click here for more delicious wine-friendly recipes from Nederburg.