Pan-Fried Calamari & Chickpeas recipe | Woollworths TASTE

Ingredients

• 2 T olive oil
• 250 g Woolworths Patagonian calamari heads and tubes
• 1 x 400 g can chickpeas, drained
• 2 T extra virgin olive oil
• 3 T lemon juice
• 1 red chilli, chopped
• 2 cloves garlic, smashed
• 1 stick celery, finely sliced
• 1⁄2 cup celery leaves, chopped
• 3 T fresh Italian parsley, chopped
• salt, to taste
• For the caper aïoli mix:
• 1⁄2 cup good-quality mayonnaise
• 2 T caperberries, chopped
• caperberry brine, to loosen (if necessary)