Cajun Calamari Recipe
Ingredients
| Calamari | 600 Gram | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Tomato Paste | 2 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Paprika | 2 Teaspoon | |
| Pepper | 2 Teaspoon, seasoned | |
| Caster sugar | 2 Teaspoon | |
| Grated ginger | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Pinch chilli powder | ||
Directions
WASH CALAMARI thoroughly, removing any membrane.
Pat dry with paper towel.
1.
Using a sharp knife, cut through one side of each hood, open out to give a large, flat piece of flesh.
With inside facing up, score flesh diagonally, in a criss-cross pattern, taking care not to cut all the way through.
Against the grain of those cuts, slice flesh into long strips about 2 cm thick.
2.
Combine juice, garlic, tomato paste, spices, sugar, ginger, oil, nutmeg and chilli in bowl; mix well.
Add calamari strips; stir to combine.
Cover and refrigerate several hours or overnight.
Prepare and heat barbecue 1 hour before cooking.
3.
Cook calamari and marinade on hot lightly greased barbecue flatplate 5 minutes or until flesh curls and turns white.
Remove from the heat and serve immediately.
Pat dry with paper towel.
1.
Using a sharp knife, cut through one side of each hood, open out to give a large, flat piece of flesh.
With inside facing up, score flesh diagonally, in a criss-cross pattern, taking care not to cut all the way through.
Against the grain of those cuts, slice flesh into long strips about 2 cm thick.
2.
Combine juice, garlic, tomato paste, spices, sugar, ginger, oil, nutmeg and chilli in bowl; mix well.
Add calamari strips; stir to combine.
Cover and refrigerate several hours or overnight.
Prepare and heat barbecue 1 hour before cooking.
3.
Cook calamari and marinade on hot lightly greased barbecue flatplate 5 minutes or until flesh curls and turns white.
Remove from the heat and serve immediately.
Chef
