Herbed cala­mari skew­ers

Friday - - Good Food -

Prep time: 10 mins Mar­i­nat­ing time: 2 hours Cook­ing time: 2 mins Makes 12 3 tbsp ex­tra-vir­gin olive oil 2 to 3 gar­lic cloves, minced 400g cala­mari, cleaned and trimmed 1 gen­er­ous pinch of crushed red pep­per flakes 1 large lemon, juice and rind of 3 tbsp finely chopped mint leaves 3 tbsp finely chopped flat-leaf pars­ley leaves 12 wooden skew­ers, soaked in wa­ter 1Cut

the cala­mari into 1cm-thick rings, then make a cut in each ring to form strips. 2Place

the re­main­ing in­gre­di­ents in a bowl and sea­son well with salt. Mix in the cala­mari, cover and re­frig­er­ate for 2 hours. 3Thread

the cala­mari on to the skew­ers in a con­certina fash­ion (as seen in the im­age). 4Cook

the pre­pared skew­ers on the bar­be­cue over medium-high heat for 2 mins, brush­ing with the mari­nade. Serve with salad.

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