Carpaccio di calamari in a French dressing

A fresh and tasty starter with a citrus twist

Recipe provided by Janet Grech


  • 2 large calamari
  • 4 tbsp apple cider vinegar
  • 2 bay leaves
  • 2 oranges, juice only
  • 1 lemon, juice only
  • Fresh tarragon, chopped
  • 1 tsp grainy mustard
  • 5 tbsp olive oil


  1. Clean out the calamari and remove the dark pink skin.
  2. Cut one side of the calamari so you can stretch it out in one layer on a board.
  3. Cut square or round shapes using a cutter and score lightly on the tough side.
  4. Place in the water, apple cider vinegar and bay leaves and poach for approximately 10 mins until just softened.
  5. Marinate the fish in the rest of the ingredients for a few hours or overnight.
  6. Serve cold with mustard cress and purslane leaves if available. Alternatively use lettuce and rocket leaves.