Scored calamari with peach, pea, lime and coriander salsa

This calamari is served with an inspired fresh, fragrant salsa. Pair with a crispy, zesty glass of Nederburg's The Young Airhawk.

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes


2T canola oil, for frying
4 calamari steaks, scored diagonally
1 lime, juiced
2 peaches or nectarines, roughly chopped
2 granadillas, seeds and juice
10g coriander, roughly chopped
sugar-snap peas, blanched and roughly chopped
mange tout, blanched and roughly chopped
1 lime, juiced
pea shoots, to garnish
Salt and freshly ground white pepper, to taste


1. Heat a little oil in a non-stick frying pan over medium to high heat. Pat the calamari with a dry cloth then pan fry scored side down until golden.
2. Mix all the salsa ingredients together.
3. Serve the calamari with the peach salsa.

Wine pairing

Pair with a crispy, zesty glass of Nederburg's The Young Airhawk, a wooded sauvignon blanc with notes of fig and asparagus on the nose. It's also great with other seafood, chicken and pasta dishes.

Click here for more delicious wine-friendly recipes from Nederburg.

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