calamari salad

Spicy calamari salad

Recipe from: 12 March 2012
Preparation time: 10 min
Cooking time: 15 min
 
Chef Caro's new favourite "kick ass" recipe.
 
 
 

Ingredients

 
  • 500
    g
    baby calamari tubes and tentacles
  • 3
    Tbs
    Cajun spice
  • 1
    tsp
    smoked paprika (or 2 tsp normal)
  • 2
    fresh chillis
  • 1
    pinch saffron
  • 4
    cloves garlic- grated
  • 1
    packet Italian salad leaves
  • Vegetable/canola oil
  • Salt and black pepper
Servings: Change Serving
 
 

Method

 
Place the calamari into a colander and run fresh water over it to get rid of any sliminess from being in packaging.
Shake it to remove as much water as possible.

Place all the spices, garlic and calamari in a bowl and marinade from 10 mins – 1 day. A few hours will do just fine.
   
Heat a pan until very hot, add some oil and pan-fry the calamari in batches until just cooked. +- 3-5 mins per batch.
   
Place it all back into the pan with the leaves and turn for literally 30 seconds until everything is mixed and coated and the leaves are starting to wilt. You don’t want them to shrink to nothingness.

Serve immediately.
   
TIP: I always cook the little heads for longer until they are starting to get crispy.

Reprinted with permission of Chef Caro. To visit Chef Caro’s blog, click here.



 

 

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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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