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Oven Baked Calamari with Green Salad, gluten-free

Say goodbye to fried calamari, because this Oven Baked Calamari has received a healthier upgrade! Bursting with fresh flavours, gluten-free, wonderfully tender, and incredibly juicy, this single-tray bake will become a regular on your weekly menu, earning you compliments on your culinary prowess from your loved ones! Let's start cooking!

Oven Baked Calamari with Green Salad, gluten-free

Serves 4-6

INGREDIENTS

Calamari/Squid:

8 large squid tubes

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon sea salt

½ teaspoon pepper

½ teaspoon sweet paprika

½ teaspoon chilli flakes

½ cup finely chopped parsley leaves

To garnish squid:

Red chilli, thinly sliced

Fresh Coriander or Parsley

Juice of 1 Lemon

Green Salad:

100g mixed green lettuce leaves, washed and spin-dried

1 cup coriander leaves or basil leaves

1 cucumber, sliced into ribbons using a peeler

1 small red onion, sliced

2 tablespoons Extra Virgin Olive Oil

2 tablespoons fresh lemon juice

1 teaspoon balsamic vinegar

Preparing the Squid:

Prepare Squid Hoods: Rinse cleaned squid hoods under water. Drain and pat dry with a paper towel.
Prepare for Cooking: Using a sharp knife, cut each hood from one opening to the other, laying it flat with the inside facing up. Remove any thick film by gently pulling it away with your fingers. Score the inside in a diamond pattern, making sure not to cut all the way through. Then, cut the hood into four equal pieces by making a vertical (I) and horizontal (–) cut. Pat dry again if needed.
Season: Place the squid pieces in a large bowl. Add extra virgin olive oil, parsley, and your choice of spices. Toss well with your hands to ensure an even coating. Add more olive oil if needed.
Bake: Preheat the oven to 220°C (fan-forced), 240°C (conventional), or 374°F. Line two baking trays with baking paper. Arrange the squid pieces on the trays, allowing 2 cm of space between each piece.
Cooking: Bake in the preheated oven for 15 minutes, or until the squid is crispy and cooked through.

Prepare the salad:

Prepare Salad: Wash and spin dry mixed lettuce leaves, then place them in a bowl. Add cucumber ribbons, onions, and coriander.
Make Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, and vinegar.
Combine: Pour the dressing over the salad just before serving.

Bring it together:

Once the squid is cooked serve immediately on a platter and garnish with fresh chilli slices, herb leaves and a good squeeze of lemon juice. Serve it alongside the salad and optional steamed rice.