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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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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