Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 8 small potatoes (e.g. salad/baby potatoes) (approximately 400 g)
  • 20 calamari
  • 2 tomatoes
  • 1 shallot
  • 2 spring onions
  • 1 bunch of watercress
  • 1 lemon
  • 6 tbsp olive oil
  • 1 tbsp extra virgin olive oil
  • vegetable oil for frying
  • 100 g flour
  • 1 tbsp fennel seeds
  • 1 tbsp rice vinegar
  • 1 tbsp lemon juice
  • salt and pepper
  • 20 g bean sprouts
Cooking time: 40 MIN

The crispy squid gives your potato salad a delicious crunch. Tasty!

  1. Steam the unpeeled potatoes for 15 to 20 minutes (until soft). Put them in a bowl to cool.
  2. Season the flour with salt and pepper. Wet the calamari rings and roll the calamari in the flour mixture and set aside for 30 minutes.
  3. In the meantime, prepare the dressing: warm the olive oil in a small saucepan over a medium heat and fry the finely chopped shallot for 5 to 6 minutes (soft, but not coloured). Set aside.
  4. Dry roast the fennel seeds for 1 to 2 minutes in a frying pan. Add the fried shallots, lemon juice and rice vinegar. Stir them into the extra virgin olive oil and season with salt and pepper. Remove the pan from the heat and allow the dressing to cool.
  5. Cut the potatoes in half and the tomatoes into pieces. Add the bean sprouts, watercress and roughly chopped spring onions and stir. Drizzle some dressing over the vegetables.
  6. Then heat the vegetable oil in a large saucepan. Fry the calamari in a few at a time for 3 to 4 minutes. Take them out of the pan and let them drain on kitchen paper. Sprinkle with lemon juice. Keep them warm until everything is ready to be served.
  7. Place the potato salad in the middle of a plate and place the squid rings on top.

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