Eugene Bellard's Pan-fried herbed calamari Salad and Spicy crab cakes

Apr 10 2008

CHEF Eugene Bellard from Schmooze Wine Bar with two recipes: Pan-fried herbed calamari salad and Spicy crab cakes.

Pan-fried herbed calamari salad

Ingredients:

2 garlic cloves, crushed;
125ml olive oil;
1 preserved lemon, flesh only;
1 tbsp chopped basil;
1 tbsp chopped flat leaf parsley;
1 tbsp chopped coriander;
1tsp chopped thyme;
1tsp finely chopped red chilli;
1tsp sweet paprika;
1tsp salt;
500g (1 lb) squid tubes;
1tbsp olive oil;
extra mixed baby lettuce;
roasted roma tomatoes to serve.

Method:

Preheat the oven to 200ºC (400ºF/Gas 6).

Blend the garlic, olive oil, preserved lemon, basil, parsley, coriander, thyme, chilli, paprika and salt in a food processor until smooth.

Slice the calamari tubes into 1.5cm (5/8in) rings and coat well with the marinade. Leave to stand for 30 minutes.

Heat the extra olive oil in a frying pan until hot. Add the calamari and cook for about three minutes until opaque. Place onto an oven tray and cook for a further four minutes.

Serve on a bed of mixed baby lettuce and roasted roma tomatoes and lemon wedges. Drizzle with semi-dried tomato and preserved lemon dressing.

Spicy crab cakes >>>