Grilled calamari & prawns with tomato, chilli, parsley, mint & Moghrabieh from Home (page 130) by Karen Martini

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Notes about this recipe

  • treay on December 06, 2024

    This recipe is amazingly delicious. It takes a bit of preparation, getting all the elements ready, but nothing is complicated. I have changed a couple of things. I used small cuttlefish cut into thin slices and then cooked in a grill pan. I was told that if you put some salt on the pan, the fish doesn't get stuck, and it really works. I didn't add any salt to the seafood for that reason. I cooked the fish separately, but at the end, I put everything back to the pan and gave it a big stir and deglazed it, and it was delicious. Also, I cut the onion very thinly with a mandoline and put it in a large bowl with some salt and a splash of white wine vinegar and massaged it and let it macerate for about 30 minutes. We now always do this when we eat raw onion, especially at night. And finally, I halved the chilli flakes because we don't like it very hot. It was just perfect for us, being able to taste everything with a bit of a bite. This is a recipe that I'm going to repeat for sure.

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