Recipe
Salt & Pepper Squid
- Gluten Free and Paleo Friendly
- High in Omega-3s
- Gut Friendly
- Easy preparation
INGREDIENTS
- 1 whole squid
- 1 egg
- Buckwheat flour
Kimballe’s spice mix:
- Italian herbs
- Smoked paprika
- Curry powder
- White pepper
- Himalayan Salt
For serving:
- Lemon
- Detox pesto
METHOD
- Beat one egg in a bowl. In a separate bowl, add a thin layer of buckwheat flour, just enough to cover the bottom—avoid using too much.
- Slice the calamari into strips.
- Dip each calamari strip into the beaten egg, then coat it in the buckwheat flour. Lightly sprinkle more buckwheat flour over the top.
- Place the coated calamari strips into the air fryer.
- Repeat the process until all strips are coated, adding more buckwheat flour to the bowl as needed.
- Lightly spray the calamari with coconut oil and season with Italian herbs, smoky paprika, curry powder, white pepper, and salt.
- Air fry at 200°C for 10 minutes.
- Serve with a slice of lemon and a side of detox pesto.
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