Portuguese calamari

Fish/Seafood
 
Recipe from: 9/6/1990 12:00:00 AM

 
 

Ingredients

 
  • 800
    g
    baby calamari, defrosted
  • 2
    onions, sliced
  • 3
    cloves garlic, crushed
  • 1
    green pepper, diced
  • 30
    ml
    oil
  • 2
    tomatoes, skinned and diced
  • 50
    ml
    tomato paste
  • 10
    ml
    paprika
  • 10
    ml
    dried origanum
  • 4
    bay leaves
  • 2
    ml
    peri-peri
  • 10
    ml
    sugar
  • 150
    ml
    water
  • salt and pepper
Servings: Change Serving
 
 

Method

 
Clean and cut the calamari into 5 mm thick rings.
Sauté the onion, garlic and green pepper in the hot oil until soft.
Add the tomatoes, tomato paste, seasonings and water and simmer for about 5 minutes. Add the calamari and simmer for about two minutes or until just tender.
Season to taste with salt and pepper. (Do not overcook the calamari otherwise it becomes tough).
Serve with rice.
 

Read more on: fish/seafood
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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