Name: Seafood with provençale dressing
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 5.00 ml coriander seeds, toasted, crushed; 30.00 ml onion chopped; 100.00 ml lemon juice fresh; 250.00 ml fresh chillies 573; 0.00 tomatoes peeled, finely chopped; 12.00 fresh basil chopped; 0.00 salt and freshly ground black pepper; 0.00 prawns; 2.00 calamari tubes; 2.00 calamari; 0.00 salt and freshly ground black pepper; 0.00 oil for frying

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Ingredients (12)

Dressing

5.00 ml	coriander — seeds, toasted, crushed
30.00 ml	onion — chopped
100.00 ml	lemon juice — fresh
250.00 ml	fresh chillies — 573
0.00	tomatoes — peeled, finely chopped
12.00	fresh basil — chopped
0.00	salt and freshly ground black pepper

Seafood

0.00	prawns
2.00	calamari — tubes
2.00	calamari
0.00	salt and freshly ground black pepper
0.00	oil — for frying

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Method:

Dressing
Heat the coriander seeds, onion and lemon juice and strain, reserving the liquid. Add the olive oil to the liquid and leave to stand until cold. Add the tomatoes and basil and season to taste with salt and pepper.
Seafood

Season the seafood with salt and pepper. Fry everything separately in hot oil for 1 minute or until just done, the prawns
must turn pink and the calamari white. Turn the calamari tubes and heads only once. Arrange on individual plates and moisten with the dressing. Serve hot or
cold with bread.