Panko Calamari
Panko Calamari

200g

  • Where to buy

  • Ingredients, allergens and storage

    ingredients
    Squid (molluscs) (35%), breadcrumb [wheat flour, canola oil, sugar, salt, colour: turmeric extract], batter [wheat flour, water, thickeners (E1404, E1420), sugar, raising agents (E450, E500), salt].

    May also contain fish, crustaceans, milk, soya, egg, celery, mustard and sulphites.

    storage

    store in fridge between o - 5 degrees and polish off by the Use By Date

     

    freezing

    product previously frozen. please freeze on the day of purchase and munch within a month. defrost thoroughly before cooking. once defrosted, do not refreeze and eat within one day
  • Nutritional info

    per 100g of oven-baked calamari rings
    Energy (kJ)...........1082.3
    Energy (kcal) .........259
    Fat (g) ..............14.0
    of which saturates (g)..1.3
    Carbohydrates (g)......23.0
    of which sugars (g)....1.4
    Fibre (g) ............2.3
    Protein (g)...........9.6
    Salt (g) .............1.9

calamari dippers

calamari dippers

make this yourself

From ocean to oven...

‘Calamari’ is the fancy, foodie name given to cooked squid. We catch our squid in the deep blue waters of the Pacific ocean...

... and bring them back to Whitby, North Yorkshire, to make them our own.

How to cook:

for best results , cook from chilled. The instructions below are just a guide: do make sure the calmari is piping hot hroughout before serving.

oven bake: 8 min

Preheat oven to 220 degrees Celsius/200 degree fan/gas mark 7

Remove all packaging and place the rings on a preheated baking train in the center of the oven. Bake for 8mins, turning halfway through cooking, until crisp and golden. Tuck in.