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Garlic and Herb Calamari with Savoury Rice

Garlic and Herb Calamari with Savoury Rice

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Be sure to make plenty because this calamari may not even make it to the table!

Preparation time


50 g fresh chives, finely chopped
250 g button mushrooms, sliced
oil (for frying)
2 eggs, lightly beaten
1 sachet Knorr Creamy garlic and Herb Potato Bake
90 ml cake flour
400 g package frozen calamari rings
2 cup rice, boiled and drained
1 tin lentils, drained

Preparation method

Heat oil in a deep frying pan or pot.
In a bowl mix together the cake flour and KNORR Garlic & Herb Potato Bake.
Dip calamari rings into the egg first and then into the flour mixture.
Lightly fry the calamari until the crust is a light golden brown.
Remove calamari from oil and allow to drain on paper towel.
To prepare the rice sauté the mushrooms and chives in a pan until cooked then stir this together with the lentils into the cooked rice.
Serve the calamari rings with the rice and a side salad.

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