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Salt and Pepper Calamari with Pickled Cucumber and Rocket Salad

This recipe serves four people as a main course


  • 800g of calamari
  • 200g flour
  • 1 cucumber peeled, deseeded and sliced
  • 100mls white wine vinegar
  • 300mls water
  • 50g sugar
  • 20g coriander seeds
  • 2 star anise  
  • 100g rocket
  • 4 spring onion
  • 1 lime

Salt and pepper seasoning

  • 1 table spoon salt
  • 1 table spoon sugar
  • 1 table spoon crushed black pepper
  • 1 table spoon crushed white pepper
  • 1 table spoon crushed Szechuan pepper



To prepare the calamari, remove the head and all the innards. Split the tube down the middle so the calamari lays flat on the board. Score the inside of the calamari on diagonals and cut into bite size pieces which allow the fish to cook quicker and evenly. Toss the calamari in a little flour. Deep fry at 180 until crispy about 3 to 4 minutes. Take out and drain on some kitchen paper and season with the salt and pepper mix.

Pickled cucumber

Bring the white wine vinegar, water, sugar, coriander seeds and star anise to the boil. Pour over the sliced cucumber and allow to cool 

Salt and pepper seasoning

Blend all the salt, pepper and sugar in a blender or a coffee grinder

To serve

  • Toss the cucumber, spring onion and rocket in a bowl
  • Arrange beside the calamari and serve with garlic mayonnaise

Chef's Tip

  • This dish also works well with tiger prawns
  • You can use frozen calamari if you can’t get fresh
  • Store the chopped spring onions in iced water which will keep the fresh and crisp
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie