Spanish Style Calamari and Prawns
If you enjoy Seafood then you are in for a treat today as Yudhika Sujanani cooks an impressive spicy feast. Indulge you tastes buds with Spanish Style Calamari Prawns, Citrus Infused Mussels, an aromatic Indonesian Spiced Fish served with a Coriander & Lime Basmati Rice side dish and Cucumber Sambal.
Ingredients
- 50ml sunflower oil
- 1 bay leaf
- 1 onion, finely chopped
- 2,5ml coarse salt
- 1 green chilli, sliced
- 120g sliced chorizo, bacon or pancetta
- 5ml crushed garlic
- 7,5ml paprika
- 400g chopped tomatoes
- 250ml white wine
- 1 stock cube
- 3 – 4 sprigs fresh thyme
- 1 x 400g tin brown lentils, drained
- 400g sliced Falkland’s calamari
- 800g prawns, shelled and de-veined
- Fresh coriander, to garnish
- For the chilli oil
- 60ml extra virgin olive oil
- 10ml crushed green chilli
- 5ml crushed garlic
- Pinch of salt
- 30ml chopped coriander
- Squeeze of lemon or lime juice
Method
- Heat the sunflower oil in Pan.
- Fry the bay leaf until fragrant, add the onion and coarse salt.
- Once the onion is golden, add the green chilli and chorizo.
- Sauté until the chorizo starts to turn slightly crisp, add the garlic and sauté for a few seconds.
- Stir the paprika into the chorizo and onion, fry for a few seconds.
- Add the chopped tomatoes and simmer using the back of a wooden spoon to break down the lumps.
- Pour the white wine into the sauce.
- Add the stock cube, coriander and thyme.
- Simmer until the sauce thickens, add the brown lentils.
- Once the lentils have heated through, add the calamari and the prawns.
- Simmer until the calamari changes colour and the prawn tails start to curl.
- Remove from the heat and garnish with fresh coriander.
- Combine the ingredients for the chilli oil and leave to infuse for 5 minutes.
- Drizzle the oil over the calamari and prawns once plated.