For calamari lovers, try this different take on a classic dish.
Serves two.
Ingredients:
• 30ml olive oil
• 250 g calamari tubes and tentacles, cleaned and cut into neat portions
• Sea salt and freshly-ground black pepper
• 250ml low-fat cream
• 1 clove garlic, chopped
• 7ml paprika
• juice of half a lemon
• 45ml finely chopped chives
Method:
1. Heat oil in a large frying pan over a moderate heat.
2. Add calamari tubes and tentacles, and season with salt and pepper.
3. Toss the calamari as it cooks, and drain off any liquid that begins to accumulate. You may have to do this twice or three times. If there is any liquid present, the calamari will go rubbery.
4. Add in the cream, garlic, paprika, and lemon juice.
5. Bring to the boil; turn immediately to simmer and cook a further 1 – 2 minutes.
6. Check seasoning; serve with rice or garlic bread. Garnish with chopped chives.
Recipe taken from Richard Hirsch’s recipe book, His and Hirsch’s.
