Seafood recipes 

PAN SEARED CALAMARI SALAD -500g. calamari scored or in rings - chilli to desire (pref. fresh) -¾ cucumber diced -lemon -1 spanish onion diced -Italian parsley ¼ bunch -3 cloves garlic crushed -½ bunch chive (cut into 1” lengths) -red wine vinaigrette – 1 desertspoon red wine vinegar, 3 desertspoon olive oil, ¾ dessertspoon Dijon mustard.   Mix lettuce in a large bowl sear Calamari, add garlic and chilli in a very hot pan with a little olive oil add cucumber, tomato, onion , parsley, ½ of chives until wilted remove from heat add a little of your vinaigrette (make sure it is well stirred) add squeeze of lemon put in bowl, allow to cool for a minute then toss through lettuce season with salt & pepper and if needed add a little more vinaigrette     CALAMARI & MUSSELS FLAVOURED WITH BACON -500g. fresh mussels -100ml. white wine -500g. calamari, scored or rings -3 roma tomatoes, seeded, diced -150g. butter -3 rashers sliced bacon -½ bunch chives, chopped -3 tspn. crushed garlic -1 spanish onion, diced -1 tblespn. olive oil   MUSSEL BUTTER – soften butter, steam 100g. mussels with white wine.  Remove mussels from shell and finely chop.  Reduce poaching liquid by half and combine all three ingredients. Bring a large pan to smoke point with oil, sear calamari, drop in mussels. Add 1 tbspn. butter, garlic, onion, bacon. Sautee until mussels open, emulsify in a little butter and a squeeze of lemon. Serve in a deep bowl, add seasoning, garnish with diced tomato and chopped chives.