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Calamari with chorizo

Recipe from: 5/14/2008 12:00:00 AM

Ingredients 9
Servings 4
Time 10


  • 200
    baby calamari
  • 100
  • 50
    edamame (fresh soy beans), picked out of pods
  • 10
  • 100
    crème fraiche
  • 10
    fresh chilli, chopped or to taste
  • small amount of peanut oil
  • sea salt and pepper to taste
  • julienne green part of spring onion lengthwise in ice water


Cut calamari into small pieces. If the calamari seems tough, score it first. Slice chorizo into bite-size pieces. Take crème fraiche and stir in finely chopped chilli, season with salt and pepper. Heat wok over gas until smoking (very!) Hot. Add peanut oil. Sprinkle calamari around the hot surface of the wok. Season with salt and pepper. Allow to sear on one side. Add chorizo. Flip calamari and add edamame beans and pour chilli crème fraiche around the sides of the wok. Allow crème fraiche to melt and infuse with other ingredients. Remove from heat and stir in rocket. Season with salt and pepper again if necessary. Serve on small dishes. Garnish with the julienne spring onion.

Read more on: fish/seafood  |  shallow-fry

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