2 calamari, cleaned, ink sacks removed and cut so it opens out in 1 piece
bunch of coriander
3 pigface flowers or aloe vera, petals picked and washed
bunch of yellow wood sorrel or regular sorrel
Camping grill campfire fish grill
Tip the flour into a bowl and make a well in the centre. Pour the sea water and grapeseed oil into the well and mix with your hands until it comes together. (If you are not near the sea, use regular water, adding 1 teaspoon of salt for every cup/240ml of water.) Knead for 2-3 minutes or until the dough becomes smooth. Cover and allow to rest for 30 minutes.
While the tortilla dough is resting, prepare your salsa. Wave the prickly pears over an open flame to remove the prickles, then halve them and scoop out the flesh, discarding the skin and any seeds. Dice the flesh and gently toss in a bowl with the radishes and lime juice, then set aside to marinate.
Have your camping grill hot at 200°C and ready for the tortillas. Divide the dough into golf-ball-sized portions and roll out as thinly as possible. I used a wine bottle to do this, with a little extra flour for dusting so it doesn’t stick. Cook the tortillas on the wire part of the camping grill or in a heavy based pan for about one minute on each side – they will puff up and char a little. Set aside and cover with a damp tea towel while you cook the rest.
Rub some oil into the calamari and place them on the wire side of the grill or use a campfire fish grill. Cook until the skin starts to blister, about five minutes, then flip and repeat, using tongs if needed. Cut into thin strips and set aside for your tacos.
Assembling the taco is really up to you. I get a tortilla, put the calamari in first, then the salsa and garnish it with cilantro, pigface flowers and some wood sorrel, and finish with a squeeze of lime. Can be cooked in a cast-iron frying pan on a gas cooker.
Recipe— Wild Adventure Cookbook by Sarah Glover | Photography—Luisa Brimble