Pan-fried cala­mari

Friday - - Leisure Cajun Spice -

Cam­era Press

Prep time: 10 mins

(serves 4)

Cook­ing time: 5-7 mins In­gre­di­ents 2 tbsp but­ter 1 tbsp olive oil 3 gar­lic cloves, finely chopped 4 tbsp ca­jun sea­son­ing 1 kg small cala­mari tubes, cleaned 1 le­mon, juice and zest of 2 tbsp finely chopped pars­ley savoury yel­low rice or po­tato chips, to serve le­mon wedges, to serve let­tuce, to serve Method 1. Heat but­ter and olive oil in pan and fry gar­lic for 1 minute. Add ca­jun sea­son­ing and stir-fry briefly. Add cala­mari and stir-fry un­til cala­mari turns white, swells and is no longer glossy. Sea­son with salt, pep­per, le­mon juice and zest and pars­ley. Serve im­me­di­ately with rice or po­tato chips, le­mon wedges and let­tuce.

2.

3. To make your own Ca­jun sea­son­ing, mix to­gether 3 tbsp salt, 2 tbsp cayenne pep­per, 2 tbsp gar­lic pow­der, 2 tbsp pa­prika, 1 tbsp dried oregano, 1 tbsp dried thyme, 1 tbsp onion pow­der and 2 tsp ground black pep­per. Store in an air­tight con­tainer in the re­frig­er­a­tor.

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