Pan-fried chilli, garlic and lemon calamari with lemon and herb basmati rice
Recipe by Forbidden
Rice
500ml basmati rice
45ml olive oil
zest of 1 lemon
juice of half a lemon
1 red chilli, deseeded and finely chopped
1 small red onion, finely chopped
125ml fresh flat-leaf parsley, chopped
125ml fresh coriander, chopped
200g black pepper feta cheese, crumbled
salt and freshly ground black pepper to taste
Calamari
45ml olive oil
200g calamari rings
juice of 1 lemon
2 garlic cloves, finely chopped
5ml ground cumin
2,5ml dried chilli flakes
salt and freshly ground black pepper, to taste
Prep. Time → 10 min
Cook Time → 30 min
1. wash rice until water runs clean and soak for 15min
2. Rice:
bring large pot of salted water to the boil. drain water from soaked rice and add rice to pot. par-cook for 3min and drain in a colander
3. place pit back on stove and reduce heat to low. Add drizzle of olive oil to pot. Spoon a layer of rice into bottom of pot. top with remaining rice, cover pot with clean tea towel and place lid tightly on top
4. steam until cooked for about 20-25min. When cooked, spoon into bowl together with golden crust of rice from bottom of pot. Set aside
5. combine cooked rice with remaining ingredients and season. Mix well and set aside
6. heat a non-stick frying pan over high heat. Add olive oil and calamari to pan. Fry for 3min.
7. add garlic, cumin, chilli flakes and season with salt and pepper. Fry for 3min
8. serve rice with calamari rings
starters, basmati, easy, fast, healthy, light, rice, sea food, calamri November 11, 2012 12:04
Author Food and Home Entertainment magazine, August 2012 issue
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