Calamari with Moroccan stuffing and red pepper salsa
CALAMARI WITH MOROCCAN STUFFING
STUFFING
30 ml (2 T) chopped fresh coriander 30 ml (2 T) chopped fresh parsley 4 garlic cloves, crushed
5 ml (1 t) paprika
2 ml (½ t) each ground cumin,
cayenne pepper and ground coriander juice of 1 lemon
30-45 ml (2-3 T) oil
250 ml (1 c) breadcrumbs
CALAMARI
10 calamari tubes, slit open on one side 10 cocktail sticks, soaked in water red pepper salsa to serve (recipe below)
1 Stuffing Process the ingredients in a food processor to form a paste.
2 Calamari Open up the tubes and remove any membranes. Rinse and pat dry.
3 Spoon the stuffing into the calamari tubes. Use the cocktail sticks to close and secure the tubes.
4 Braai the calamari quickly over hot coals for 3-4 minutes a side or until just done and no longer translucent.
5 Serve with red pepper salsa.
SERVES 6 Preparation 20min Braaiing
3-4 minutes a side (calamari)
Grilling
5-7 minutes (red peppers)
RED PEPPER SALSA
3 red peppers
3 garlic cloves, crushed 45 ml (3 T) olive oil
15 ml (1 T) balsamic vinegar
1 Grill the peppers over an open flame until black blisters form.
2 Put the peppers in a plastic bag and allow to cool.
3 Rub off the skins, dice and dress the flesh with the garlic, olive oil and vinegar.