Sichuan calamari with pineapple, red pepper and sweetcorn salsa

calamari with pineapple salsa

 

It doesn’t get any simpler than that – barbecued calamari dusted with sichuan pepper or nanami togarashi, at your whim (both in my case); served with a salsa of red pepper, pineapple, sweetcorn, onion, coriander, chilli and lime juice.

Bliss! And calamari gets a sustainability tick of approval – it’s all good!

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One thought on “Sichuan calamari with pineapple, red pepper and sweetcorn salsa

  1. Pingback: Meat vs fruit | The Other Bread & Milk

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